Cold Tahini Noodle Salad
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This Cold Tahini Noodle Salad is the perfect lunch or dinner during warm weather. Crispy veggies, chilled noodles and a spicy tahini sauce!
I think we all know I have an obsession with my Spicy Peanut Sauce recipe. I could eat that stuff every night of the week. But, I know that there are a lot of people out there with nut allergies and I don’t want anyone to miss out – so tahini is the next best thing! And this spicy tahini sauce does not disappoint! This salad has everything – the veggies are crunchy, the noodles are chilled and the sauce adds the perfect amount of creaminess & spice.
How to Make Spicy Tahini Sauce
This tahini sauce is super easy and only requires a handful of ingredients and a food processor. Here is what you need:
- tahini
- low sodium soy sauce
- garlic
- fresh ginger
- jalapeño
- limes
- sriracha
- sesame oil
Add everything to a food processor and blend until smooth. Give it a taste and adjust the seasonings as needed. Tahini is naturally bitter, so feel free to add more lime juice or soy sauce to combat that bitterness.
Prep the Noodles & Veggies
When it comes to noodles for this salad, you have options. I went for linguine – I feel like they are easy to cook and the tahini sauce coats them super well. But you could also use spaghetti or rice noodles. Just follow the package instructions, drain and rinse under cold water.
To be honest, the “hardest” part of this recipe is all of the chopping. LOTS of veggies go into this salad. You will need to shred/chop carrots, bell peppers, green cabbage, purple cabbage, green onion and cilantro.
Assemble & Serve
To assemble add the noodles and veggies to a large bowl. Pour the tahini sauce over everything – and you don’t have to use it all, just to taste. Grab some tongs and toss, toss, toss.
Some things I love about this salad:
- It can be served at room temp or chilled!
- It can be made ahead of time – perfect if you are making this for a party.
- The veggies can be adjusted depending on what you have on hand!
Grab your biggest bowl (because you’re going to want to eat a lot of this) and serve yourself the most delicious lunch or dinner!
The leftovers keep super well. So, I love to make this for dinner, then have the leftovers for lunch over the next couple days.
Need More Recipe Inspo? Check these Out!
Did you Make this Recipe?
If you made this Cold Tahini Noodle Salad I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Cold Tahini Noodle Salad
Ingredients
FOR THE SPICY TAHINI SAUCE
- 1/2 cup tahini
- 1/3 cup low sodium soy sauce or tamari
- 2 cloves garlic peeled
- 1 inch fresh ginger peeled
- 1 jalapeño cut in chunks
- 2 limes juiced
- 1 tablespoon sriracha
- 2 tablespoons sesame oil
FOR THE SALAD
- 8 ounces noodles linguine, spaghetti or rice noodles
- 2 bell peppers sliced
- 1/2 small head green cabbage shredded
- 1/2 small head purple cabbage shredded
- 2 carrots shredded
- 1 bunch cilantro chopped
- 5 green onions chopped
Equipment
Instructions
- Cook the noodles according to the package instructions. Drain and rinse with cold water.
- Add all of the sauce ingredients to a food processor or blender and blend until smooth. Taste and adjust seasonings as needed.
- To assemble add the noodles and veggies to a bowl. Add the sauce to taste and toss to combine. Serve chilled or at room temperature.
Video
Notes
Anything tahini is 5 star. I added sun dried tomatoes and used the oil to sauté some veggies. I also thought I had noodles, but didn’t. However, pasta still worked great!
I liked this but the Tahini was a bit strong as was the soy. I tired to tweak it bit couldn’t get the flavor quite right.
Super delicious!! Reminds me of the peanut salad at Traders Joes but better,cheaper and bigger portion.
Yes! So glad you liked it Shilo!
This was a refreshing meal on a warm evening! I used a 1/2 cup of soy sauce as directed but it was too strong of a flavor for me. Next time I’ll use 1/4 cup soy sauce but to correct the saltiness of the soy sauce I added a 1/4 c of rice vinegar. That did the trick! I also used a whole jalapeno and a 1/2 tbsp of sriracha and the meal was very spicy!! Next time I will add sriracha to my personal bowl and not into the main sauce. The rice noodles are the best here with lots of the aforementioned veggies!! Great combo! Thanks,
Oops! I accidentally used 1/2 c soy sauce when in fact the recipe called for only 1/3 cup!! Delicious recipe!