Cold Noodle Salad Sesame Ginger (Print Version)

Refreshing chilled noodles with crisp vegetables and a lively sesame-ginger dressing.

# Components:

→ 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

# Directions:

01 - Boil noodles following package guidelines, then drain and rinse under cold water to cool completely.
02 - Julienne carrot and cucumber; thinly slice red bell pepper and spring onions; shred red cabbage; chop cilantro. Set all aside.
03 - Whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, optional Sriracha, and toasted sesame seeds until well combined.
04 - In a large bowl, toss the cooled noodles with prepared vegetables and cilantro. Pour dressing over and mix thoroughly to coat.
05 - Divide the salad into serving bowls and sprinkle with roasted nuts and extra sesame seeds.
06 - Serve immediately or chill for 1 hour to intensify flavors.

# Expert Advice:

01 -
  • It actually tastes better when made ahead, so you can prep it in the morning and forget about cooking later.
  • Every vegetable adds a different crunch and brightness, making it feel way more interesting than the sum of its parts.
  • The dressing comes together in under a minute but tastes like you spent way more effort than you did.
02 -
  • Cold salads need more seasoning than hot ones because cold mutes flavor, so taste as you go and don't be shy with the dressing.
  • If you make this more than a few hours ahead, the noodles get softer and vegetables start releasing water—the dressing keeps it from tasting watered down, but freshness peaks within a day.
03 -
  • Ginger flavor intensifies as it sits, so if you're prepping ahead, add it to the dressing closer to serving time rather than hours in advance.
  • Toasted sesame oil is non-negotiable—regular sesame oil tastes thin and bland in comparison, so don't try to save a dollar there.
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