Description
A refreshing and vibrant cold noodle salad featuring a savory ginger-soy dressing, crisp julienned vegetables, and nutty sesame accents.
Ingredients
Scale
- 8 oz Soba or Lo Mein noodles
- 1 Red Bell Pepper, julienned
- 2 Carrots, shredded
- 1 English Cucumber, matchsticks
- 2 cups Purple Cabbage, shredded
- 4 Green Onions, sliced
- 1/2 cup Fresh Cilantro, chopped
- 1/4 cup Soy Sauce
- 2 tbsp Toasted Sesame Oil
- 3 tbsp Rice Vinegar
- 1 tbsp Honey
- 1 tbsp Fresh Ginger, grated
- 2 Garlic cloves, minced
- 1 tbsp Peanut Butter (optional)
- Sesame seeds and crushed peanuts for garnish
Instructions
- Boil noodles for 4-6 minutes, then drain and rinse in cold water.
- Whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and peanut butter.
- Julienne the bell pepper, cucumber, and carrots; shred the cabbage.
- Toss the cold noodles with the vegetables and half the herbs.
- Pour the dressing over the mixture and toss until fully coated.
- Chill in the refrigerator for 30 minutes to allow flavors to meld.
- Garnish with sesame seeds, peanuts, and remaining herbs before serving.
Notes
High in fiber, rich in antioxidants from colorful vegetables, and provides healthy fats from sesame and nuts.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
Nutrition
- Calories: 345 kcal