![- 8 ounces rice noodles - 1 cup shredded carrots - 1 bell pepper (red or yellow), thinly sliced - 1 cucumber, julienned - 1 cup red cabbage, shredded - 1/4 cup scallions, chopped - 1/4 cup fresh cilantro, chopped - 1/4 cup sesame seeds (toasted) - 3 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, grated - 1 garlic clove, minced - 1 tablespoon honey or maple syrup - Juice of 1 lime - Pinch of red pepper flakes (optional) This salad serves four people. Each serving has about 200 calories. The macronutrient breakdown is as follows: - Carbohydrates: 30g - Protein: 5g - Fats: 8g This dish is gluten-free if you use the right soy sauce. It is also vegan-friendly. The mix of fresh veggies adds vitamins and minerals while keeping the dish light and bright. Enjoying this salad gives you a tasty way to eat healthy. For the full recipe, check out the [Full Recipe]. To start, bring water to a boil in a large pot. Use enough water to let the noodles move freely. Once the water boils, add 8 ounces of rice noodles. Cook them according to the package instructions, which usually takes about 5 to 7 minutes. When they are done, drain the noodles and rinse them under cold water. This step stops the cooking process and keeps them from getting mushy. Set the noodles aside while you prepare the vegetables. While your noodles cook, let's prep the veggies. First, shred 1 cup of carrots. Then, take 1 bell pepper, either red or yellow, and slice it thinly. For the cucumber, julienne it into thin strips. Shred 1 cup of red cabbage, then chop 1/4 cup of scallions and 1/4 cup of fresh cilantro. Keep all the veggies ready in a bowl for easy mixing later. Now, we create the dressing. In a small bowl, whisk together the following ingredients: - 3 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, grated - 1 garlic clove, minced - 1 tablespoon honey or maple syrup - Juice of 1 lime - Optional: A pinch of red pepper flakes for some heat Mix these well until they blend into a smooth dressing. In a large mixing bowl, add the cooked noodles. Then, toss in the prepared vegetables: shredded carrots, bell pepper, cucumber, red cabbage, scallions, and cilantro. Pour the dressing over the top. Gently toss everything together until well combined. The noodles and veggies should be coated with the dressing. For that extra crunch, toast the sesame seeds. Take a small pan and heat it over medium heat. Add 1/4 cup of sesame seeds to the pan. Stir them frequently for a few minutes until they turn golden and smell fragrant. Watch them closely, so they don't burn. Divide the noodle salad into serving bowls. Sprinkle the toasted sesame seeds on top for garnish. For a colorful touch, add extra cilantro and some lime wedges on the side. This salad looks great and tastes even better. Enjoy it as a light meal or a side dish. For the full recipe, refer back to the earlier section. To avoid mushy noodles, watch the cooking time closely. Rice noodles cook quickly. Follow the package instructions, usually around 5-7 minutes. After cooking, drain the noodles and rinse them under cold water. This stops the cooking process and keeps them firm. You can also toss them with a bit of sesame oil. This adds flavor and keeps them from sticking. Want to boost the taste? Try adding more ginger for a zing. Red pepper flakes bring heat. You could mix in sliced jalapeños or sriracha for a spicy kick. Adding crushed peanuts gives a nutty crunch. You can also use a splash of rice vinegar for a tangy twist. Fresh herbs like mint or basil can brighten the dish too. Make your salad pop with color! Use a mix of bell peppers—red, yellow, and orange. Add purple cabbage for a vibrant touch. You can also include green edamame or bright cherry tomatoes. To make it more appealing, serve in large, colorful bowls. A sprinkle of extra cilantro and lime wedges on the side adds freshness. This will make your dish look as good as it tastes! {{image_2}} You can boost your Sesame Ginger Noodle Salad with protein. Try adding cooked chicken, shrimp, or tofu. - Chicken: Grill or sauté chicken breast, then slice it thin. - Shrimp: Sauté shrimp in a bit of oil until pink and cooked through. - Tofu: Press and cube firm tofu. Pan-fry until golden for extra flavor. These additions make the salad heartier and give you more options. Feel free to swap out vegetables based on what you have. The salad is very flexible. - Zucchini: Use spiralized zucchini for a fresh twist. - Snap Peas: These add a nice crunch and sweet flavor. - Radishes: Thinly sliced, they bring a peppery bite. Using seasonal veggies can make the dish fresh and exciting. You can play with the dressing to keep it interesting. - Peanut Dressing: Add peanut butter for a rich, nutty flavor. - Spicy Variations: Include sriracha or chili paste for heat. Experimenting with the dressing can change the whole vibe of your salad. Check out the Full Recipe for more ideas! To store leftovers of your Sesame Ginger Noodle Salad, put it in an airtight container. Keep it in the fridge. Make sure it cools down before sealing it. This helps keep the flavors fresh. Use it within three days for best taste. You can freeze this noodle salad, but it may change a bit. First, leave out the fresh veggies and sesame seeds. They do not freeze well. Place the noodles and dressing in a freezer-safe bag. Squeeze out extra air before sealing. It can stay in the freezer for up to two months. When ready to eat, thaw it in the fridge. Add fresh veggies and seeds just before serving. The salad stays fresh for about three days in the fridge. After that, the veggies may lose their crunch. The dressing can last longer, but mix it with fresh ingredients before serving. Always check for any signs of spoilage before enjoying your dish again. Yes, you can make this salad ahead of time! To do this, prepare the salad up to the point of mixing in the dressing. Store the cooked noodles and vegetables in separate containers. Keep the dressing in a jar or small bowl. When you're ready to eat, just mix it all together. This keeps everything fresh and crisp. You can store it in the fridge for up to two days. If you need a substitute for rice noodles, try soba noodles or quinoa. Both options are tasty and healthy. You can also use zucchini noodles for a low-carb choice. Just spiralize the zucchini and mix it in. Make sure to adjust cooking times for each noodle type. Absolutely! This salad is great for meal prep. Portion it into containers with separate dressing. This way, you can enjoy it throughout the week. It stays fresh and tasty. Just remember to add the dressing right before eating to keep everything crunchy. Want to kick up the heat? Add more red pepper flakes to the dressing. You can also include sliced jalapeños or sriracha. Mix these spicy elements right into the salad for extra flavor. Adjust the heat to your liking. This salad pairs well with grilled chicken or shrimp. You can also serve it with spring rolls for a nice touch. Try adding a light soup as a starter. These sides make a full and delicious meal experience. For the full recipe, check out the complete section above. This noodle salad is fresh and bright, packed with crisp veggies. You learned how to cook rice noodles, prepare colorful vegetables, and whip up a tasty dressing. You can mix it all together for a delicious meal. Remember, you can customize the salad with different proteins or dressings. Store leftovers properly to keep them fresh. Enjoy creating a perfect meal for yourself or to share!](https://goodsouppot.com/wp-content/uploads/2025/07/17838ca2-8398-4dad-b803-0ba6083a9942-768x768.webp)
Looking for a vibrant dish packed with flavor? This Sesame Ginger Noodle Salad is just what you need! It features fresh veggies, tasty noodles, and a zingy dressing that brings everything together. Perfect for lunch or dinner, this salad is both healthy and satisfying. Join me as we dive into the simple ingredients and steps needed to create this delightful meal that everyone will love!
Ingredients
Main Ingredients
- 8 ounces rice noodles
- 1 cup shredded carrots
- 1 bell pepper (red or yellow), thinly sliced
- 1 cucumber, julienned
- 1 cup red cabbage, shredded
- 1/4 cup scallions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup sesame seeds (toasted)
Dressing Ingredients
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, grated
- 1 garlic clove, minced
- 1 tablespoon honey or maple syrup
- Juice of 1 lime
- Pinch of red pepper flakes (optional)
Nutritional Information
This salad serves four people. Each serving has about 200 calories. The macronutrient breakdown is as follows:
- Carbohydrates: 30g
- Protein: 5g
- Fats: 8g
This dish is gluten-free if you use the right soy sauce. It is also vegan-friendly. The mix of fresh veggies adds vitamins and minerals while keeping the dish light and bright. Enjoying this salad gives you a tasty way to eat healthy.
Step-by-Step Instructions
Cooking the Noodles
To start, bring water to a boil in a large pot. Use enough water to let the noodles move freely. Once the water boils, add 8 ounces of rice noodles. Cook them according to the package instructions, which usually takes about 5 to 7 minutes. When they are done, drain the noodles and rinse them under cold water. This step stops the cooking process and keeps them from getting mushy. Set the noodles aside while you prepare the vegetables.
Preparing the Vegetables
While your noodles cook, let’s prep the veggies. First, shred 1 cup of carrots. Then, take 1 bell pepper, either red or yellow, and slice it thinly. For the cucumber, julienne it into thin strips. Shred 1 cup of red cabbage, then chop 1/4 cup of scallions and 1/4 cup of fresh cilantro. Keep all the veggies ready in a bowl for easy mixing later.
Making the Dressing
Now, we create the dressing. In a small bowl, whisk together the following ingredients:
- 3 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, grated
- 1 garlic clove, minced
- 1 tablespoon honey or maple syrup
- Juice of 1 lime
- Optional: A pinch of red pepper flakes for some heat
Mix these well until they blend into a smooth dressing.
Combining the Salad
In a large mixing bowl, add the cooked noodles. Then, toss in the prepared vegetables: shredded carrots, bell pepper, cucumber, red cabbage, scallions, and cilantro. Pour the dressing over the top. Gently toss everything together until well combined. The noodles and veggies should be coated with the dressing.
Toasting the Sesame Seeds
For that extra crunch, toast the sesame seeds. Take a small pan and heat it over medium heat. Add 1/4 cup of sesame seeds to the pan. Stir them frequently for a few minutes until they turn golden and smell fragrant. Watch them closely, so they don’t burn.
Serving Suggestions
Divide the noodle salad into serving bowls. Sprinkle the toasted sesame seeds on top for garnish. For a colorful touch, add extra cilantro and some lime wedges on the side. This salad looks great and tastes even better. Enjoy it as a light meal or a side dish.
Tips & Tricks
Perfecting the Noodle Texture
To avoid mushy noodles, watch the cooking time closely. Rice noodles cook quickly. Follow the package instructions, usually around 5-7 minutes. After cooking, drain the noodles and rinse them under cold water. This stops the cooking process and keeps them firm. You can also toss them with a bit of sesame oil. This adds flavor and keeps them from sticking.
Enhancing Flavor
Want to boost the taste? Try adding more ginger for a zing. Red pepper flakes bring heat. You could mix in sliced jalapeños or sriracha for a spicy kick. Adding crushed peanuts gives a nutty crunch. You can also use a splash of rice vinegar for a tangy twist. Fresh herbs like mint or basil can brighten the dish too.
Visual Appeal
Make your salad pop with color! Use a mix of bell peppers—red, yellow, and orange. Add purple cabbage for a vibrant touch. You can also include green edamame or bright cherry tomatoes. To make it more appealing, serve in large, colorful bowls. A sprinkle of extra cilantro and lime wedges on the side adds freshness. This will make your dish look as good as it tastes!
Variations
Protein Additions
You can boost your Sesame Ginger Noodle Salad with protein. Try adding cooked chicken, shrimp, or tofu.
- Chicken: Grill or sauté chicken breast, then slice it thin.
- Shrimp: Sauté shrimp in a bit of oil until pink and cooked through.
- Tofu: Press and cube firm tofu. Pan-fry until golden for extra flavor.
These additions make the salad heartier and give you more options.
Vegetable Substitutions
Feel free to swap out vegetables based on what you have. The salad is very flexible.
- Zucchini: Use spiralized zucchini for a fresh twist.
- Snap Peas: These add a nice crunch and sweet flavor.
- Radishes: Thinly sliced, they bring a peppery bite.
Using seasonal veggies can make the dish fresh and exciting.
Dressing Variations
You can play with the dressing to keep it interesting.
- Peanut Dressing: Add peanut butter for a rich, nutty flavor.
- Spicy Variations: Include sriracha or chili paste for heat.
Experimenting with the dressing can change the whole vibe of your salad.
Storage Info
Short-Term Storage
To store leftovers of your Sesame Ginger Noodle Salad, put it in an airtight container. Keep it in the fridge. Make sure it cools down before sealing it. This helps keep the flavors fresh. Use it within three days for best taste.
Freezing Guidelines
You can freeze this noodle salad, but it may change a bit. First, leave out the fresh veggies and sesame seeds. They do not freeze well. Place the noodles and dressing in a freezer-safe bag. Squeeze out extra air before sealing. It can stay in the freezer for up to two months. When ready to eat, thaw it in the fridge. Add fresh veggies and seeds just before serving.
Shelf Life
The salad stays fresh for about three days in the fridge. After that, the veggies may lose their crunch. The dressing can last longer, but mix it with fresh ingredients before serving. Always check for any signs of spoilage before enjoying your dish again.
FAQs
Can I make Sesame Ginger Noodle Salad ahead of time?
Yes, you can make this salad ahead of time! To do this, prepare the salad up to the point of mixing in the dressing. Store the cooked noodles and vegetables in separate containers. Keep the dressing in a jar or small bowl. When you’re ready to eat, just mix it all together. This keeps everything fresh and crisp. You can store it in the fridge for up to two days.
What can I substitute for rice noodles?
If you need a substitute for rice noodles, try soba noodles or quinoa. Both options are tasty and healthy. You can also use zucchini noodles for a low-carb choice. Just spiralize the zucchini and mix it in. Make sure to adjust cooking times for each noodle type.
Is this salad suitable for meal prep?
Absolutely! This salad is great for meal prep. Portion it into containers with separate dressing. This way, you can enjoy it throughout the week. It stays fresh and tasty. Just remember to add the dressing right before eating to keep everything crunchy.
How do I make this salad spicier?
Want to kick up the heat? Add more red pepper flakes to the dressing. You can also include sliced jalapeños or sriracha. Mix these spicy elements right into the salad for extra flavor. Adjust the heat to your liking.
What are the best side dishes to serve with this salad?
This salad pairs well with grilled chicken or shrimp. You can also serve it with spring rolls for a nice touch. Try adding a light soup as a starter. These sides make a full and delicious meal experience.
This noodle salad is fresh and bright, packed with crisp veggies. You learned how to cook rice noodles, prepare colorful vegetables, and whip up a tasty dressing. You can mix it all together for a delicious meal.
Remember, you can customize the salad with different proteins or dressings. Store leftovers properly to keep them fresh. Enjoy creating a perfect meal for yourself or to share!
![- 8 ounces rice noodles - 1 cup shredded carrots - 1 bell pepper (red or yellow), thinly sliced - 1 cucumber, julienned - 1 cup red cabbage, shredded - 1/4 cup scallions, chopped - 1/4 cup fresh cilantro, chopped - 1/4 cup sesame seeds (toasted) - 3 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, grated - 1 garlic clove, minced - 1 tablespoon honey or maple syrup - Juice of 1 lime - Pinch of red pepper flakes (optional) This salad serves four people. Each serving has about 200 calories. The macronutrient breakdown is as follows: - Carbohydrates: 30g - Protein: 5g - Fats: 8g This dish is gluten-free if you use the right soy sauce. It is also vegan-friendly. The mix of fresh veggies adds vitamins and minerals while keeping the dish light and bright. Enjoying this salad gives you a tasty way to eat healthy. For the full recipe, check out the [Full Recipe]. To start, bring water to a boil in a large pot. Use enough water to let the noodles move freely. Once the water boils, add 8 ounces of rice noodles. Cook them according to the package instructions, which usually takes about 5 to 7 minutes. When they are done, drain the noodles and rinse them under cold water. This step stops the cooking process and keeps them from getting mushy. Set the noodles aside while you prepare the vegetables. While your noodles cook, let's prep the veggies. First, shred 1 cup of carrots. Then, take 1 bell pepper, either red or yellow, and slice it thinly. For the cucumber, julienne it into thin strips. Shred 1 cup of red cabbage, then chop 1/4 cup of scallions and 1/4 cup of fresh cilantro. Keep all the veggies ready in a bowl for easy mixing later. Now, we create the dressing. In a small bowl, whisk together the following ingredients: - 3 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, grated - 1 garlic clove, minced - 1 tablespoon honey or maple syrup - Juice of 1 lime - Optional: A pinch of red pepper flakes for some heat Mix these well until they blend into a smooth dressing. In a large mixing bowl, add the cooked noodles. Then, toss in the prepared vegetables: shredded carrots, bell pepper, cucumber, red cabbage, scallions, and cilantro. Pour the dressing over the top. Gently toss everything together until well combined. The noodles and veggies should be coated with the dressing. For that extra crunch, toast the sesame seeds. Take a small pan and heat it over medium heat. Add 1/4 cup of sesame seeds to the pan. Stir them frequently for a few minutes until they turn golden and smell fragrant. Watch them closely, so they don't burn. Divide the noodle salad into serving bowls. Sprinkle the toasted sesame seeds on top for garnish. For a colorful touch, add extra cilantro and some lime wedges on the side. This salad looks great and tastes even better. Enjoy it as a light meal or a side dish. For the full recipe, refer back to the earlier section. To avoid mushy noodles, watch the cooking time closely. Rice noodles cook quickly. Follow the package instructions, usually around 5-7 minutes. After cooking, drain the noodles and rinse them under cold water. This stops the cooking process and keeps them firm. You can also toss them with a bit of sesame oil. This adds flavor and keeps them from sticking. Want to boost the taste? Try adding more ginger for a zing. Red pepper flakes bring heat. You could mix in sliced jalapeños or sriracha for a spicy kick. Adding crushed peanuts gives a nutty crunch. You can also use a splash of rice vinegar for a tangy twist. Fresh herbs like mint or basil can brighten the dish too. Make your salad pop with color! Use a mix of bell peppers—red, yellow, and orange. Add purple cabbage for a vibrant touch. You can also include green edamame or bright cherry tomatoes. To make it more appealing, serve in large, colorful bowls. A sprinkle of extra cilantro and lime wedges on the side adds freshness. This will make your dish look as good as it tastes! {{image_2}} You can boost your Sesame Ginger Noodle Salad with protein. Try adding cooked chicken, shrimp, or tofu. - Chicken: Grill or sauté chicken breast, then slice it thin. - Shrimp: Sauté shrimp in a bit of oil until pink and cooked through. - Tofu: Press and cube firm tofu. Pan-fry until golden for extra flavor. These additions make the salad heartier and give you more options. Feel free to swap out vegetables based on what you have. The salad is very flexible. - Zucchini: Use spiralized zucchini for a fresh twist. - Snap Peas: These add a nice crunch and sweet flavor. - Radishes: Thinly sliced, they bring a peppery bite. Using seasonal veggies can make the dish fresh and exciting. You can play with the dressing to keep it interesting. - Peanut Dressing: Add peanut butter for a rich, nutty flavor. - Spicy Variations: Include sriracha or chili paste for heat. Experimenting with the dressing can change the whole vibe of your salad. Check out the Full Recipe for more ideas! To store leftovers of your Sesame Ginger Noodle Salad, put it in an airtight container. Keep it in the fridge. Make sure it cools down before sealing it. This helps keep the flavors fresh. Use it within three days for best taste. You can freeze this noodle salad, but it may change a bit. First, leave out the fresh veggies and sesame seeds. They do not freeze well. Place the noodles and dressing in a freezer-safe bag. Squeeze out extra air before sealing. It can stay in the freezer for up to two months. When ready to eat, thaw it in the fridge. Add fresh veggies and seeds just before serving. The salad stays fresh for about three days in the fridge. After that, the veggies may lose their crunch. The dressing can last longer, but mix it with fresh ingredients before serving. Always check for any signs of spoilage before enjoying your dish again. Yes, you can make this salad ahead of time! To do this, prepare the salad up to the point of mixing in the dressing. Store the cooked noodles and vegetables in separate containers. Keep the dressing in a jar or small bowl. When you're ready to eat, just mix it all together. This keeps everything fresh and crisp. You can store it in the fridge for up to two days. If you need a substitute for rice noodles, try soba noodles or quinoa. Both options are tasty and healthy. You can also use zucchini noodles for a low-carb choice. Just spiralize the zucchini and mix it in. Make sure to adjust cooking times for each noodle type. Absolutely! This salad is great for meal prep. Portion it into containers with separate dressing. This way, you can enjoy it throughout the week. It stays fresh and tasty. Just remember to add the dressing right before eating to keep everything crunchy. Want to kick up the heat? Add more red pepper flakes to the dressing. You can also include sliced jalapeños or sriracha. Mix these spicy elements right into the salad for extra flavor. Adjust the heat to your liking. This salad pairs well with grilled chicken or shrimp. You can also serve it with spring rolls for a nice touch. Try adding a light soup as a starter. These sides make a full and delicious meal experience. For the full recipe, check out the complete section above. This noodle salad is fresh and bright, packed with crisp veggies. You learned how to cook rice noodles, prepare colorful vegetables, and whip up a tasty dressing. You can mix it all together for a delicious meal. Remember, you can customize the salad with different proteins or dressings. Store leftovers properly to keep them fresh. Enjoy creating a perfect meal for yourself or to share!](https://goodsouppot.com/wp-content/uploads/2025/07/17838ca2-8398-4dad-b803-0ba6083a9942-250x250.webp)
