Cold Noodle Salad Sesame-Ginger (Printable Version)

Chilled noodles combined with fresh vegetables and a lively sesame-ginger dressing, perfect for light meals.

# What You'll Need:

→ 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

# How-To Steps:

01 - Boil noodles according to package directions. Drain, rinse with cold water, and allow to cool completely.
02 - Julienne carrots and cucumber, thinly slice red bell pepper, shred red cabbage, and finely slice spring onions. Set all aside.
03 - In a small bowl, whisk together soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, grated ginger, minced garlic, Sriracha if using, and toasted sesame seeds until combined.
04 - In a large bowl, toss together the cooled noodles, prepared vegetables, and chopped cilantro. Pour dressing over and mix thoroughly to coat all ingredients.
05 - Distribute salad into serving bowls. Sprinkle roasted peanuts or cashews and extra sesame seeds on top.
06 - Serve immediately or refrigerate for one hour to enhance flavors before serving.

# Tips for Success:

01 -
  • It comes together in under 30 minutes, which means you can have dinner on the table before you've finished complaining about the weather.
  • The dressing is silky and balanced—not too acidic, not too sweet—and it somehow tastes better than anything you'd order at a restaurant.
  • Everything can be prepped ahead, so it's perfect for meal prep or bringing to a gathering where you want to look effortlessly put-together.
02 -
  • Rinse your noodles thoroughly after cooking—this removes the starch and keeps them from turning into a clumpy mess as the salad sits.
  • Don't dress the salad more than a few hours ahead unless you want it to become soggy; the vegetables will weep and the noodles will absorb everything.
03 -
  • Make a double batch of the dressing and keep it in a jar in your fridge—you'll find yourself drizzling it on avocado toast and grain bowls all week.
  • If you're meal-prepping, keep the dressing separate and add it just before eating so everything stays crisp and vibrant.
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