Sesame Ginger Noodle Salad
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This Sesame Ginger Noodle Salad is filled with TONS of veggies, cold noodles and a super tasty homemade sesame ginger dressing.
I know gut health is all the rage these days – from podcasts to documentaries, I hear about it at least once a week. And my main takeaway is that a having a mix of different fruits and veggies in your diet is a major key to a healthy gut. I’m not to the point where I count every different veggie I have each week, but I do try to mix things up as much as possible. And this Sesame Ginger Noodle Salad has SO MANY different veggies! And beyond the gut health aspect, this salad is simply delicious. The dressing is easy and tasty. The noodles make it hearty. Its just a great meal all around!
Step One: Make the Noodles & Dressing
When it comes to the noodles for this salad, you can use whatever you like – rice noodles, soba noodles, spaghetti noodles. They all work. I went with spaghetti because I wanted something hearty that would hold up to the dressing.
Cook the noodles according to the package instructions and rinse them with cold water.
To make the dressing you’re going to need:
- oil – I used avocado
- low sodium soy sauce
- sesame oil
- agave – or sub maple syrup
- rice vinegar
- garlic
- fresh ginger
- toasted sesame seeds
- lime juice
Combine all of the ingredients in a bowl and mix to combine. Taste and adjust the seasonings as needed.
Step Two: Prep the Veggies
Like I mentioned, this salad has LOTS of veggies. You can switch up the veggies depending on what you have on hand, but here is what I used:
- broccoli
- bell pepper
- carrot
- green onions
- cilantro
- red cabbage
- edamame
Step Three: Assemble & Serve
To assemble the salad grab the biggest bowl you can find. Add the chilled noodles and alllll the veggies. Pour the dressing over the salad and toss, toss, toss.
You can serve this right away or cover and place it in the fridge for later. That’s why this salad is great for meal prepped lunches!
When serving the salad, I like to finish it off with a drizzle of sesame oil and a sprinkle of more sesame seeds.
Need more recipe inspo? Check these out:
Sesame Ginger Noodle Salad
Ingredients
FOR THE SALAD
- 8 ounces noodles spaghetti, rice noodles or soba noodles
- 1 head broccoli cut in tiny pieces
- 1 bell pepper thinly sliced
- 1 large carrot shredded
- 3 green onions diced
- 1/2 bunch cilantro chopped
- 1/4 head red cabbage shredded
- 1 1/2 cups edamame cooked and shelled
FOR THE SESAME GINGER DRESSING
- 1/3 cup oil I used avocado
- 1/4 cup low sodium soy sauce
- 1 tablespoon sesame oil plus more for serving
- 1 tablespoon agave or sub maple syrup
- 1 tablespoon rice vinegar
- 2 cloves garlic grated
- 1 tablespoon fresh ginger grated
- 1 tablespoon toasted sesame seeds plus more for serving
- lime juice to taste, start with 1/2 a lime
- red pepper flakes optional
Instructions
- Cook the noodles according to the package instructions. Once cooked, rinse with cold water and set aside.
- Combine all of the dressing ingredients in a bowl and mix to combine. Taste and adjust the seasonings as needed.
- Add the cold noodles to a large bowl with the rest of the salad ingredients. Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature – drizzle with some more sesame oil and sprinkle on some extra sesame seeds before serving.
Video
Notes
- I bought my edamame pre-cooked and shelled from Trader Joe’s. If you are cooking them from scratch, be sure to let them cool before adding them to the salad.
I love noodle salads and this one hit the spot!
Thanks so much Chelsea!
This is an amazing cold noodle salad! I swapped out for red lentil gluten free noodles and coconut aminos to make it gluten free. Topped with some homemade chili oil….delicious and so nutrient dense!
So glad you liked it Nicole!
Absolutely delicious!! I added peanut butter to the dressing and some dry roasted peanuts to the salad which made it even better. Thank you for this amazing recipe which gets 5 stars from me.
Thanks so much! Love the idea of adding peanut butter!
Such a perfect dish for a summer or lunch! Flavors were spot on and this one is a keeper! Hurrah we have leftovers as it was just me and my hubby.
Thank you so much!
So glad this was a hit Maureen!