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Sesame Noodle Salad (Nut free, gluten free, and vegan)

Great for lunches, picnics, and side dish for parties and bbqs.
5 from 1 vote
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Side Dish
Cuisine American
Servings 6 servings


  • 10 to 12 oz ramen-style rice noodles or any thin rice noodles
  • 1 cup thinly sliced "matchsticks" or grated carrot (about 2 large)
  • 1 cup thinly sliced "matchsticks"cucumber (about 1/2 large cucumber)
  • 1 cup shredded or thinly sliced red cabbage
  • 4 oz sugar snap peas, trimmed and thinly sliced or 1 red bell pepper, thinly sliced
  • 4 to 6 scallions, trimmed and thinly sliced
  • 1/3 cup tahini
  • 1/4 cup low sodium tamari or soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp honey or maple syrup
  • 2 tsp toasted sesame oil
  • 1/2 tsp garlic powder or 1 garlic clove, finely minced/grated
  • 4 Tbsp toasted white or black sesame seeds (or both)


  • Cook noodles according to package directions, drain, rinse with cold water, and shake off any excess water. Place drained noodles into a large bowl.
  • Add all your grated or thinly sliced veggies to the bowl with the noodles, reserving some of the green scallion tops for garnish. (I like to use a "julienne peeler" for the carrots and cucumber. Details and link in post.)
  • In a medium-sized bowl, whisk together the tahini, tamari, vinegar, honey, sesame oil, garlic, and 2 tablespoons of sesame seeds. Pour sauce over veggie and noodles and toss to combine.
  • To serve, sprinkle noodles with remaining scallion and sesame seeds. Serve at room temperature or chill in the refrigerator for up to a day.
Keyword gluten free, lunch box, noodles, nut free, vegan