Cold Sesame Noodle Salad with Crunchy Vegetables

Cold Sesame Noodle Salad with Crunchy Vegetables

Cold sesame noodle salad combines spaghetti and crunchy vegetables with a creamy tahini dressing, then chills for 20 minutes so the flavors come together. Serve it cold for a satisfying lunch with crisp cucumber, bell pepper, and carrots in every bite.

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Prep Time 20

Cook Time 10

Refrigerating 20

Total Time 50

Servings: 6 servings

Course: Lunch

Cuisine: Asian

Calories: 440

Ingredients Method Notes

Ingredients

For the dressing

0.5 cup tahini well stirred
0.25 cup soy sauce low-sodium
3 tbsp rice vinegar unseasoned
2 tbsp sesame oil toasted
2 tbsp honey
1 tbsp ginger fresh, finely grated
2 cloves garlic finely grated
0.33 cup water warm

For the noodles and vegetables

12 oz spaghetti dried
1 red bell pepper medium, thinly sliced
1 English cucumber medium, cut into matchsticks
2 carrots medium, peeled and cut into matchsticks
3 scallions thinly sliced
0.25 cup cilantro fresh, chopped
2 tbsp sesame seeds toasted

Method

Make the dressing

Whisk together the tahini, soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until smooth.
Gradually whisk in the warm water until the dressing is smooth and pourable.

Cook and assemble the salad

Bring a large pot of water to a boil.
Add the spaghetti to the boiling water.
Cook for 8 to 10 minutes or according to package directions until al dente.
Drain the spaghetti.
Rinse it under cold running water until cool.
Toss the cooled spaghetti with the red bell pepper, cucumber, carrots, scallions, cilantro, and dressing until evenly coated.
Fold in the sesame seeds.
Refrigerate for 20 minutes.
Toss again and serve cold.

Notes

Rinse the noodles thoroughly under cold running water until cool to help keep them from clumping. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a gluten-free version, use gluten-free spaghetti and tamari in place of soy sauce.