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Cold Sesame Noodle Salad

Cold sesame noodle salad with creamy tahini dressing and fresh vegetables
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This restaurant-style salad features noodles tossed in a rich, glossy tahini and sesame oil dressing with crisp julienned vegetables. It is a cool, savory, and satisfying meal perfect for hot days or easy weeknight dinners.

Ingredients

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  • 12 ounces dried spaghetti, linguine, or lo mein noodles
  • 1 large English cucumber, julienned or spiralized
  • 2 large carrots, julienned or grated
  • 4 green onions, thinly sliced (white and green parts separated)
  • 1 red bell pepper, thinly sliced
  • 1/2 cup smooth tahini (well-stirred)
  • 1/3 cup low-sodium soy sauce or tamari
  • 1/4 cup unseasoned rice vinegar
  • 3 tablespoons pure sesame oil (toasted or dark)
  • 2 tablespoons honey or maple syrup
  • 2 tablespoons smooth peanut butter (optional)
  • 2 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1-2 teaspoons chili-garlic sauce or sriracha, to taste
  • 2-4 tablespoons warm water, as needed
  • Optional for serving: toasted sesame seeds, chopped cilantro, crushed peanuts

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and rinse immediately under cold running water to cool completely. Toss rinsed noodles with a small drizzle of sesame oil to prevent sticking.
  2. While pasta cooks, make the dressing. In a medium bowl, whisk together tahini, soy sauce, rice vinegar, sesame oil, honey, peanut butter (if using), garlic, ginger, and chili sauce until combined. The mixture will be thick.
  3. Whisk in warm water, one tablespoon at a time, until the dressing is smooth and pourable.
  4. In a large mixing bowl, combine the cooled noodles, the white parts of the green onions, cucumber, carrots, and bell pepper.
  5. Pour about three-quarters of the dressing over the noodle mixture. Using tongs or two forks, toss everything together until evenly coated. Taste and add more dressing if desired.
  6. Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld.
  7. Before serving, give the salad a final toss. Garnish with the reserved green onion tops, toasted sesame seeds, and any other desired toppings.

Notes

For best texture, ensure noodles are completely cool before adding dressing. The salad can be made up to 4 days ahead; store in an airtight container in the refrigerator. For a vegan version, use maple syrup. For gluten-free, use gluten-free noodles and tamari.

Nutrition

Find it online: https://www.stacksipsnack.com/cold-sesame-noodle-salad-2/