Sesame Noodle Salad (Nut free, gluten free, and vegan)
Great for lunches, picnics, and side dish for parties and bbqs.
Servings: 6 servings
Ingredients
- 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)
Instructions
- 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.