Sesame Ginger Noodle Salad [Vegan] Recipe
This 25 Minute Sesame Noodle Salad is my go-to for a vibrant, satisfying meal that comes together in a flash. I’ve tested this recipe dozens of times to perfect that irresistible balance of savory sesame dressing and crunchy fresh vegetables. It’s a bold, cold noodle dish that delivers complex flavor without hours in the kitchen.
PrintSesame Ginger Noodle Salad [Vegan]
Ingredients
Scale
- 16 oz. spaghetti
- 1 cup red pepper, thinly sliced
- 1 cup purple cabbage, thinly sliced
- 1 cup shredded carrots
- 1.5 cups shelled edamame
- 3 stalks green onion, thinly sliced
- 1/4 cup toasted sesame seeds, for garnish
- 1 cup low sodium soy sauce
- 1/3 cup rice vinegar
- 1/4 cup olive oil
- 2 tablespoons tahini (or peanut butter)
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon garlic powder
- Kosher salt
- fresh cracked pepper
Instructions
- Cook pasta until al dente. Toss in olive oil and season to taste with salt and pepper. Place in the fridge to cool while you prep the other ingredients.
- Add pasta, pepper, cabbage, carrots, edamame, and green onion to a large bowl.
- Add all dressing ingredients to a large mason jar and shake it until smooth and creamy.
- Pour dressing over the pasta salad and toss to coat evenly.
- Garnish with sesame seeds and enjoy!
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