This noodle salad is a perfect blend of texture and flavor—crunchy veggies, slurp-worthy noodles, and a dressing that packs a punch. It’s easy to prepare, great for meal prep, and can be served cold or at room temperature. Plus, it’s customizable to suit your preferences, whether you want it vegan, spicy, or protein-packed.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Noodles (soba, rice noodles, or spaghetti)
Carrots, julienned or shredded
Red bell pepper, thinly sliced
Cucumber, julienned
Red cabbage, thinly sliced
Scallions, sliced
Fresh cilantro or mint (optional)
For the Sesame Ginger Dressing:
Soy sauce
Rice vinegar
Toasted sesame oil
Fresh ginger, grated
Garlic, minced
Honey or maple syrup
Lime juice (optional)
Red pepper flakes or sriracha (optional for spice)
Directions
Cook the noodles according to package instructions. Drain and rinse under cold water. Set aside.
In a small bowl, whisk together all dressing ingredients until smooth.
In a large mixing bowl, combine the cooked noodles, carrots, bell pepper, cucumber, cabbage, and scallions.
Pour the sesame ginger dressing over the salad and toss well to coat.
Garnish with fresh herbs, sesame seeds, or chopped peanuts if desired.
Serve immediately or refrigerate for 30 minutes for flavors to develop.
Servings and timing
This recipe serves approximately 4 people. Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes
Variations
Add Protein: Top with grilled chicken, shrimp, tofu, or edamame.
Make It Spicy: Add chili oil, extra sriracha, or crushed red pepper flakes to the dressing.
Nutty Twist: Add peanut butter to the dressing for a creamier texture and nutty flavor.
Low-Carb Option: Use spiralized zucchini or shirataki noodles instead of pasta.
More Crunch: Toss in chopped peanuts, cashews, or crispy wonton strips.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is best served cold or at room temperature. No reheating needed. If the noodles absorb too much dressing, add a splash of soy sauce or lime juice to freshen it up before serving.
FAQs
What kind of noodles are best for this salad?
Soba noodles, rice noodles, or spaghetti all work well. Use what you have or prefer in terms of taste and texture.
Can I make this salad ahead of time?
Yes, it’s great for meal prep. Just store the dressing separately and toss before serving for best results.
Is this salad vegan?
Yes, if you use maple syrup instead of honey and plant-based noodles, the salad is fully vegan.
Can I add meat or seafood?
Absolutely. Grilled chicken, shrimp, or even sliced steak pair well with this salad.
How do I keep the noodles from sticking?
Rinse them in cold water after cooking and toss them with a little sesame oil before mixing with other ingredients.
Can I use pre-packaged coleslaw mix?
Yes, it’s a convenient way to add shredded cabbage and carrots without the prep work.
What can I use instead of rice vinegar?
You can substitute with apple cider vinegar or white wine vinegar, though rice vinegar gives the most authentic flavor.
Is this salad gluten-free?
Yes, if you use gluten-free noodles and tamari instead of soy sauce.
How spicy is the dressing?
The base dressing is mild, but you can easily make it spicy by adding sriracha or red pepper flakes.
Can I serve this warm?
This salad is typically served cold, but you can enjoy it slightly warm if preferred. Just don’t overheat the vegetables to maintain their crunch.
Conclusion
Sesame Ginger Noodle Salad is a vibrant, versatile dish that brings together fresh ingredients and bold flavors in a way that’s both healthy and delicious. It’s easy to make, fun to customize, and perfect for any occasion—whether you need a quick meal or a dish to impress at your next gathering.
Sesame Ginger Noodle Salad is a refreshing, Asian-inspired dish featuring tender noodles, crisp veggies, and a bold sesame-ginger dressing. It’s easy, healthy, and perfect for a quick lunch, light dinner, or make-ahead meal.
Ingredients
8 oz noodles (soba, rice noodles, or spaghetti)
1 cup carrots, julienned or shredded
1 red bell pepper, thinly sliced
1/2 cucumber, julienned
1 cup red cabbage, thinly sliced
2 scallions, sliced
Fresh cilantro or mint, chopped (optional)
1 tbsp sesame seeds or chopped peanuts (optional garnish)
For the Sesame Ginger Dressing:
3 tbsp soy sauce (or tamari for gluten-free)
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp fresh ginger, grated
1 clove garlic, minced
1 tbsp honey or maple syrup
1 tbsp lime juice (optional)
1/2 tsp red pepper flakes or sriracha (optional, for spice)
Instructions
Cook noodles according to package instructions. Drain and rinse under cold water. Set aside.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic, honey (or maple syrup), lime juice, and red pepper flakes or sriracha (if using).
In a large bowl, combine noodles, carrots, bell pepper, cucumber, cabbage, and scallions.
Pour dressing over the salad and toss well to combine.
Garnish with fresh herbs, sesame seeds, or chopped peanuts if desired.
Serve immediately or refrigerate for 30 minutes to enhance flavor.
Notes
Add grilled chicken, shrimp, tofu, or edamame for protein.Mix peanut butter into the dressing for a nutty twist.Use spiralized zucchini or shirataki noodles for a low-carb option.Coleslaw mix can replace cabbage and carrots for convenience.Store dressing separately if making ahead for best texture.
