I love a dish that is quick, easy, healthy, filling, and adaptable to whatever I have in the fridge. This cold sesame noodle salad is just that. It prepares in no time and allows you to experiment and play with whatever vegetables/protein you have on hand. I chose here to add cabbage, carrots, peppers and green onions. You could add snap peas, bean sprouts, cucumbers, chicken, tofu, shrimp, seared tuna, or whatever your heart desires. You could even serve it warm if you like. It’s great for lunch or dinner, in any weather, any day of the week. Not to mention the colors are stunning. And the more color, the more nutrients. And who doesn’t want that?
Cold Sesame Noodle Salad
- 1 (8-ounce) package buckwheat Soba or Udon noodles (I used Udon here)
- 1 teaspoon sesame oil
- 1/4 cup wheat-free, reduced sodium tamari
- 2 tablespoons sesame tahini
- 2 tablespoons roasted smooth almond butter
- 1 tablespoon rice vinegar
- 1 tablespoon lemon juice, or more to taste
- 1 tablespoon toasted sesame oil
- 1 cup shredded red cabbage
- 1 1/2 cups shredded carrots
- 1 medium red pepper, chopped
- 1 cup sliced scallions
- 1 tablespoon toasted sesame seeds (I prefer black for the color contrast)
Cook noodles until al dente according to package directions. Drain thoroughly in a colander and rinse with cold water. Toss the teaspoon of sesame oil with the noodles to prevent them from sticking together.
Meanwhile, in a large bowl, whisk together tamari, tahini, almond butter, vinegar, lemon juice, and toasted sesame oil. Add noodles, cabbage, carrots, pepper and scallions. Toss to coat noodles thoroughly with sauce. Sprinkle with sesame seeds and serve.
* If you are gluten-free try to find 100% buckwheat noodles, if not, brown rice spaghetti works just as well.