A cold sesame noodle salad is the best of both worlds with bouncy pasta noodles and colorful veggies. You can find every ingredient in your local store and it’s so easy to make. This vegan Asian salad is like a beautiful rainbow of flavor, and if you eat with your eyes, you will love this. Plus, you get all the nutrition in from crisp veggies. The dressing makes you smack your lips, and the sprinkling of toasted sesame seeds adds notes that tie it all in together.
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I always stick my hand out to grab this one sesame noodle salad at the natural food grocery down the street from me.
Then I quickly pull it back! That eight dollar price tag for a tiny little container (it’s really small)…I just can’t.
Don’t get me wrong, I am not one to be shy to buy food I really love and crave, but a sesame noodle salad is way too simple to not make at home.
Frankly, this version is much better because it’s super fresh, made from scratch, with wholesome ingredients.
WHATS GOOD ABOUT Sesame Noodle Salad
- It’s healthy! It has pasta, but also a tons of colorful vegetables. When you eat it, you don’t realize that you are actually eating so many veggies.
- Very versatile! Add tofu, salmon, shrimp, chicken, and any more veggies you like.
- Beautiful. This is a salad that is potluck perfect, great for family style, or presentable for a party celebration.
- Vegan Asian Noodle Salad. This version is vegan and easily can be converted to gluten free option. So good and healthy. A double win!
WHAT IS This Vegan Asian Noodle Salad really About?
Spaghetti noodles are tossed with a rainbow of organic yellow squash, red cabbage, sweet carrots, green scallions, and some red chilies.
This makes for a fiber-full, nutrient dense, all-in-one salad.
While spaghetti isn’t considered an Asian noodle, this sesame noodle salad has really become influenced by the need for convenience within our busy society, and also the popularity of fast and easy recipes.
As a mom, this is a great go-to meal that really checks all the boxes.
There’s not too much shopping involved to search for unique ingredients, and it’s a recipe for the whole family.
Plus, it has meal prep written all over it.
On a final note, a whole meal-in-one is an option that is a must for anyone to enjoy. These fast and complete meals come in really handy when you’re craving a satisfying dish, but just don’t have time to prepare.
It’s cold, simple, and the leftovers stay fresh.
INGREDIENTS
The ingredients are easy to find in most groceries.
I do not recommend omitting or substitutions as each vegetable and ingredient has a flavor that adds to the entire dish.
- Spaghetti (regular, wheat, or gluten-free) – You can substitute with soba noodle (gluten free) as well.
- Red cabbage
- Carrots
- Yellow Squash
- Green Scallions
- Red Chili
- Toasted Sesame Seeds – Be sure these are toasted sesame seeds you use as a garnish.
Sesame Noodle Salad Dressing
- Tamari (gluten free) – or you can use Dark Soy Sauce, or Regular Soy Sauce
- Honey or Blue Agave Sweetener
- Toasted Sesame Oil
- Seasoned Rice Vinegar
- Fresh Squeezed Lime Juice
- Fresh Grated Ginger
It’s important to grate the ginger and if you find organic ginger, it is more flavorful. Just mix everything in a bowl and done!
EQUIPMENT
- pot to boil pasta
- cutting board
- chef knife
- mixing bowl
- small mixing bowl
- mandolin – optional, but a time saver
HOW TO MAKE Sesame Noodle Salad
I make this salad often, and it is fast once the veggies are sliced.
Making this with my kids present, tells me that you won’t have an issue getting this complete meal done in less than half an hour.
- Boil the pasta in well salted water. Cook until al dente and then strain and cool down.
- Cut the veggies uniformly and thinly. Use a mandolin if you have one to thin slice the cabbage, julienne/matchstick the carrots, thin slice the green onion, and then slice thin the yellow squash.
- Mix the dressing ingredients in a separate small bowl till well incorporated.
- Toss everything together, refrigerate to chill, add a little red chili as a garnish, sprinkle toasted sesame seeds, and enjoy!
NOTES ON MAKING This Pretty Salad
Use fresh veggies.
Organic ginger is more potent and true in flavor than non-organic if you can find it.
Don’t forget toasted sesame seeds.
ADD INS AND VARIATIONS
This vegan Asian noodle salad is incredibly versatile. You can make it gluten free, add meat, or add more veggies as you wish.
- add proteins like chickpeas, tofu, chicken, baked salmon, and flank steak
- add natural peanut butter to the dressing
- add cashews, cranberries, or peanuts to the salad as toppings
- add fried wonton strips
- add snap peas
- use gluten free soba noodles instead
FAQS
Yes! Be aware that red cabbage stains the pasta, but this is a great meal prep or next day meal. Store in a glass, airtight container.
No. This is best eaten fresh.
It is easy to make this salad gluten free with gluten free noodles and soy sauce.
If this dish sits out for too long or overnight, red cabbage will start to dye the noodles with some of it’s natural hues.
MORE RECIPES TO TRY
Fast and Yummy! Sesame Noodle Salad
Equipment
- pot to boil water for pasta
- chef knife or mandolin
- mixing bowl
- small mixing bowl
Ingredients
- 8 oz spaghetti boil till al dente
- 3 quarts water to boil spaghetti
- ½ tbsp salt to add to water
- ¾ cup red cabbage thin sliced
- ¾ cup yellow squash thin slices then halves
- ¾ cup carrots julieened
- ¼ cup green scallions thin sliced
- 1 tbsp red chilies Fresno chilies
- 1 tsp toasted sesame seeds
Make Sesame Noodle Dressing
- 1¾ tbsp honey or blue agave sweetener
- 1 tbsp Tamari or Dark Soy Sauce or regular soy sauce
- ¾ tbsp seasoned rice vinegar
- ¾ tbsp lime juice fresh squeezed
- ¾ tbsp toasted sesame oil
- ½ tbsp ginger grated
Instructions
- Boil water. Add salt. Add the spaghetti pasta and cook till al dente.8 oz spaghetti, 3 quarts water, ½ tbsp salt
- Clean and prep all the vegetables. Slice thin the squash, mandolin or slice thin the red cabbage, julienne the carrots, thin slice the green onions, and thin slice red chilies.¾ cup red cabbage, ¾ cup yellow squash, ¾ cup carrots, ¼ cup green scallions, 1 tbsp red chilies
- Remove the pasta from the water, shake off water, and cool in the refrigerator.
- Mix all the dressing ingredients in a bowl.1¾ tbsp honey or blue agave sweetener, 1 tbsp Tamari or Dark Soy Sauce, ¾ tbsp seasoned rice vinegar, ¾ tbsp lime juice, ¾ tbsp toasted sesame oil, ½ tbsp ginger
- Once the spaghetti has cooled down, toss with all the vegetables and the dressing. Sprinkle with toasted sesame seeds.Refrigerate if needed and store in a glass container any leftovers.Enjoy!1 tsp toasted sesame seeds
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