Cold Noodle Salad Sesame Ginger (Printable)

Refreshing chilled noodles with crisp vegetables and a zesty sesame-ginger dressing for a light, vibrant meal.

# What You'll Need:

→ Noodles

01 - 8.8 oz dried soba noodles or rice noodles

→ Vegetables

02 - 1 medium carrot, julienned
03 - 1 small red bell pepper, thinly sliced
04 - 1 cucumber, seeded and julienned
05 - 3 spring onions, finely sliced
06 - 1.8 oz red cabbage, thinly shredded
07 - 2 tbsp fresh cilantro, chopped

→ Sesame-Ginger Dressing

08 - 3 tbsp soy sauce
09 - 2 tbsp rice vinegar
10 - 2 tbsp toasted sesame oil
11 - 1 tbsp honey or maple syrup
12 - 1 tbsp fresh ginger, finely grated
13 - 1 garlic clove, minced
14 - 1 tsp Sriracha or chili sauce (optional)
15 - 1 tbsp toasted sesame seeds

→ Toppings

16 - 2 tbsp roasted peanuts or cashews, roughly chopped
17 - 1 tbsp additional sesame seeds

# How To Make It:

01 - Boil noodles according to package directions. Drain, rinse under cold water, and set aside to cool completely.
02 - Julienne the carrot and cucumber, thinly slice the red bell pepper and spring onions, shred the red cabbage, and chop the cilantro.
03 - Whisk together soy sauce, rice vinegar, toasted sesame oil, honey (or maple syrup), grated ginger, minced garlic, Sriracha (if using), and toasted sesame seeds in a small bowl.
04 - In a large bowl, toss together cooled noodles, prepared vegetables, and cilantro. Pour dressing over and mix thoroughly to coat evenly.
05 - Divide salad into bowls, garnish with roasted peanuts or cashews and extra sesame seeds. Serve immediately or chill for one hour to enhance flavors.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, making it perfect for those mornings when you need lunch sorted by noon.
  • The dressing tastes even better after a few hours in the fridge, so you can make it ahead without any stress.
  • One bowl becomes a complete meal, and it feels light even when you're eating something genuinely filling.
02 -
  • Cold noodles continue to absorb the dressing as they sit, so if you're making this ahead, keep the dressing separate and toss it together just before serving.
  • The vegetables release water as they sit, which can make the salad watery—seeding the cucumber and not shredding the vegetables too finely both help prevent this.
03 -
  • If your sesame oil tastes rancid or off, replace it immediately—quality matters more than quantity with such a small amount going such a long way.
  • Ginger loses potency as it sits, so if you're making this more than a few hours ahead, wait to grate the ginger and add the dressing just before serving.
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