Sesame Noodle Salad

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This easy sesame noodle salad is perfect for meal prep for a vegan lunch or dinner. It has soba noodles, cabbage, edamame, carrots and red peppers, all tossed in a creamy tahini dressing.

Prep Time10

Cook Time5

Total Time15

Course: Salads

Cuisine: Asian

Servings:

Author: Paige Adams

Ingredients

For dressing

1 tablespoon minced fresh ginger
1 garlic clove, minced
Pinch of kosher salt
1/4 teaspoon black pepper
2 tablespoons tahini
2 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons olive oil

For salad

4 ounces soba noodles
3 cups shredded cabbage (green and/or red)
1 cup shredded carrots
1 red bell pepper, thinly sliced lengthwise
1 cup cooked shelled edamame
3 scallions, thinly sliced
2 tablespoons toasted sesame seeds

Instructions

For the dressing, whisk the ginger, garlic, salt, pepper, tahini, rice vinegar, soy sauce, sesame oil and olive oil in a small bowl.
Cook the soba noodles according to package instructions in a large pot of boiling water. Drain them in a colander and rinse them with cold water.
In a large bowl, stir the noodles with half the dressing.
Fold in the cabbage, carrots, peppers, edamame, scallions and sesame seeds. Drizzle in additional dressing as desired.

Notes

You can substitute raw snap peas for the edamame. Slice them thinly on the diagonal.

Udon noodles or whole-wheat spaghetti can be substituted for soba noodles.

Use tamari instead of soy sauce and rice noodles if you want the recipe to be gluten-free.

The dressing can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. Let it sit out at room temperature for 15 minutes before stirring it into the noodles.

Store leftovers in an airtight container in the refrigerator up to 3 days. The cabbage and carrots will lose some of their crispness the longer you store them.

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