Go Back
- 8 oz rice noodles - 1 tablespoon fresh ginger, grated - 1 cup shredded carrots - 1 cup red cabbage, thinly sliced - 1 bell pepper (red or yellow), thinly sliced - ½ cup green onions, chopped I love using rice noodles in this salad. They are light and soak up flavors well. Fresh ginger adds a great zing. The vegetables bring color and crunch, making the dish vibrant. Carrots add sweetness, while red cabbage gives a nice crunch. Bell peppers add a touch of brightness. Finally, green onions lend a mild onion flavor. - 2 tablespoons sesame oil - 3 tablespoons soy sauce (or tamari for gluten-free) - 1 tablespoon honey or maple syrup - 1 tablespoon rice vinegar The dressing is key to this salad. Sesame oil gives a nutty flavor. Soy sauce or tamari provides saltiness. Honey or maple syrup adds sweetness. Rice vinegar brings acidity, balancing all the flavors. Whisk these together, and you have a perfect dressing. - ¼ cup sesame seeds, toasted - Fresh herbs (cilantro or parsley) Garnish makes your dish pop. Toasted sesame seeds add a nice crunch. Fresh herbs like cilantro or parsley brighten the dish. They also add fresh flavors that complement the salad well. Don’t skip this step; it makes a difference! First, boil a large pot of water. When the water is boiling, add 8 oz of rice noodles. Cook them according to the package instructions. This usually takes about 4 to 6 minutes. Once cooked, drain the noodles in a colander. Rinse them under cold water to stop the cooking process. This step keeps the noodles firm and prevents them from sticking together. In a small bowl, whisk together the dressing ingredients. Combine 2 tablespoons of sesame oil, 1 tablespoon of grated fresh ginger, 3 tablespoons of soy sauce (or tamari for gluten-free), 1 tablespoon of honey or maple syrup, and 1 tablespoon of rice vinegar. Whisk until all the ingredients are well mixed. Set this aside for later. Grab a large mixing bowl and add the vegetables. Put in 1 cup of shredded carrots, 1 cup of thinly sliced red cabbage, 1 thinly sliced bell pepper (red or yellow), and ½ cup of chopped green onions. Toss these veggies together to mix them well. Next, gently fold in the cold rice noodles from earlier. Pour the dressing over the noodle and vegetable mix. Toss everything together until the noodles and veggies are evenly coated in the dressing. For a finishing touch, sprinkle ¼ cup of toasted sesame seeds over the top and toss gently again. Transfer the salad to a serving platter or individual bowls. You can add fresh cilantro or parsley for extra flavor and color. - How to avoid overcooking noodles: Watch your timer closely. Rice noodles cook fast, usually in 4-6 minutes. To avoid mushy noodles, taste them a minute before the time is up. If they feel firm, drain them right away. Rinse them under cold water to stop cooking. This keeps them perfect and chewy. - Ensuring the dressing is adequately mixed: Use a small bowl to mix the dressing first. Whisk together sesame oil, ginger, soy sauce, honey, and rice vinegar well. Make sure all the ingredients blend together. Pour the dressing over the salad right before serving. This keeps the veggies crisp and fresh. - Ways to serve: You can serve this salad in a big bowl or on a platter. For a more personal touch, use individual bowls for each guest. This makes it easy for everyone to enjoy. - Recommended side dishes: Pair this salad with grilled chicken, shrimp, or tofu. You can also serve it with spring rolls or dumplings to create a fun, shared meal. - Adding proteins: If you want to make this salad more filling, add proteins like grilled chicken, shrimp, or tofu. Cook the protein separately, then add it to the salad before serving. This adds great taste and makes it a full meal. - Incorporating additional herbs or spices: To make your salad unique, try adding fresh herbs like mint or basil. You can also sprinkle in red pepper flakes for heat. These simple changes make your salad more exciting. {{image_2}} You can make this salad gluten-free by using tamari instead of soy sauce. Tamari is a great choice for those who cannot have gluten. It has a similar taste to soy sauce but is made without wheat. Just swap it in your recipe. This simple change keeps all the flavor intact while catering to your dietary needs. If you want a vegan salad, just replace honey with maple syrup. Maple syrup adds a sweet touch without any animal products. It blends well with the dressing. This small swap makes the dish suitable for everyone. You still get that nice sweetness in every bite. Feel free to get creative with seasonal vegetables. Adding snap peas, cucumber, or radishes can enhance the crunch. You can also use zucchini or bell peppers in different colors for visual appeal. Mixing colors makes the dish more inviting. You might also consider swapping ingredients based on what you have on hand. For example, use broccoli instead of cabbage or add avocado for creaminess. This flexibility allows you to customize the salad to your taste. Enjoy experimenting! After enjoying your sesame ginger noodle salad, store leftovers in an airtight container. Keep it in the fridge for up to three days. Make sure the salad is cool before sealing to prevent condensation. This keeps the noodles fresh and crunchy. If the salad seems dry, add a splash of dressing before serving. For longer storage, you can freeze the noodles and salad. However, the vegetables do not freeze well. To freeze, separate the noodles and dressing from the veggies. Place the noodles in a freezer bag and seal tightly. They can last for up to two months in the freezer. When ready to eat, thaw in the fridge overnight. When you reheat the noodles, use a gentle method. Place them in a pan with a little water over low heat. Stir frequently to avoid mushiness. If you want to keep the salad fresh, enjoy the veggies cold. Add them back after reheating the noodles. This keeps everything tasty and crunchy. Leftovers of Sesame Ginger Noodle Salad last about three to five days in the fridge. Make sure to store the salad in an airtight container. This keeps the salad fresh and tasty. If the salad has dressing mixed in, it may not last as long. The noodles can soak up the dressing and become soggy over time. Yes, you can make this salad ahead of time. To do this, prepare the salad without the dressing. Store the noodles and vegetables in the fridge. When you are ready to eat, mix in the dressing. This keeps the salad crunchy and fresh. You can easily swap some ingredients in this salad. Here are a few ideas: - Rice noodles: Use soba or whole wheat noodles if you prefer. - Soy sauce: Tamari is a great gluten-free option. - Honey: Maple syrup works well for a vegan choice. - Veggies: Try using zucchini, cucumbers, or snap peas for variety. These swaps make the salad fit your taste or dietary needs. This post covered a fresh and tasty rice noodle salad. We explored key ingredients like rice noodles, fresh veggies, and a flavorful dressing. I shared step-by-step instructions, tips, and variations to make it your own. With easy storage and reheat advice, you can enjoy this dish later. Whether you want to please your family or impress friends, this salad is a hit. Now, get cooking and enjoy your delicious creation!

Sesame Ginger Noodle Salad

Elevate your meal prep with this vibrant Sesame Ginger Noodle Salad! Packed with fresh vegetables, rice noodles, and a tangy dressing, this quick recipe is perfect for lunch or dinner. In just 20 minutes, you'll have a flavorful dish that is both healthy and satisfying. Discover how to combine the perfect mix of ingredients and enjoy the bold flavors in every bite. Click through for the full recipe and make your salad shine!
Print Recipe Pin Recipe

Ingredients
  

8 oz rice noodles

2 tablespoons sesame oil

1 tablespoon fresh ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon honey or maple syrup

1 tablespoon rice vinegar

1 cup shredded carrots

1 cup red cabbage, thinly sliced

1 bell pepper (red or yellow), thinly sliced

½ cup green onions, chopped

¼ cup sesame seeds, toasted

Fresh cilantro or parsley for garnish

Instructions
 

Cook the Noodles: Begin by bringing a large pot of water to a boil. Add the rice noodles and cook according to package instructions (usually 4-6 minutes). Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Dressing: In a small bowl, whisk together sesame oil, grated ginger, soy sauce, honey (or maple syrup), and rice vinegar until well combined. Set aside.

      Combine Vegetables: In a large mixing bowl, add the shredded carrots, sliced red cabbage, bell pepper, and chopped green onions. Toss the vegetables together to mix well.

        Add the Noodles: Gently fold the cold rice noodles into the bowl with the vegetables.

          Dress the Salad: Pour the prepared dressing over the noodle and vegetable mixture. Toss everything together until the noodles and vegetables are evenly coated in the dressing.

            Garnish: Sprinkle the toasted sesame seeds over the top and gently toss again.

              Serve: Transfer the salad to a serving platter or individual bowls. Garnish with fresh cilantro or parsley for an extra burst of flavor.

                Prep Time: 20 mins | Total Time: 20 mins | Servings: 4