Cold Asian Noodle Salad
Filled with fresh veggies and a light sesame soy dressing, this Cold Asian Noodle Salad is easy to make and incredibly delicious!
Servings: 8
Ingredients
For the Noodle Salad
- 8 ounces spaghetti noodles
- 3 cups broccoli slaw
- 1 cup thinly sliced red or yellow bell pepper
- ½ cup sliced green onions
- ½ cup chopped cilantro optional
- 1 tablespoon sesame seeds optional
For the Sesame Dressing
- ¼ cup reduced sodium soy sauce or Tamari
- 2 tablespoons honey or agave, brown sugar, or maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger root
- ½ teaspoon crushed red pepper flakes optional
Instructions
- To prepare the dressing, whisk together ¼ cup reduced sodium soy sauce, 2 tablespoons honey, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 teaspoon minced garlic, 1 teaspoon grated ginger root, and ½ teaspoon crushed red pepper flakes together in a large mixing bowl. Set aside
- Bring a large pot of water to a rapid boil. Once boiling, stir in ½ tablespoon of kosher salt and the noodles. Cook the noodles according to package directions. Once the noodles are cooked, drain well in a colander but do not rinse the noodles. *If you are using rice or soba noodles, you will need to rinse under cold water to prevent them from becoming gummy.
- Add the pasta to the large bowl and toss with HALF of the prepared dressing and toss to coat. Allow the noodles to cool slightly (10-15 minutes) before adding the vegetables.
- Once cooled slightly, add the broccoli slaw, sliced bell pepper, sliced green onions, chopped cilantro, and remaining dressing to the noodles and toss to combine.
- Cover and refrigerate for at least 1 hour or up to 8 hours before serving.
- Before serving, add sesame seeds or chopped nuts if desired, toss, and serve.
Video
Notes
Storage: Store this noodle salad in an airtight container for up to 4 days in the refrigerator. If the noodles dry out, mix together 1 teaspoon of rice wine vinegar and 2 teaspoons of soy sauce together and toss with the pasta salad to moisten it up.
Vegetables: Broccoli florets, shredded carrots, sugar snap peas, steamed edamame, cucumber, bean sprouts, or shredded green or red cabbage work in place of the broccoli slaw and bell peppers. Keep the veggies at no more than 5 cups total.
Sesame Seeds: Feel free to replace with chopped almonds, chopped peanuts, or omit altogether.
Gluten-Free Modifications: To make this gluten-free, use gluten-free pasta and gluten-free soy sauce (Tamari).
Vegan-Friendly: Ensure your noodles are egg-free and use agave syrup or maple syrup in place of honey.
Nutrition
Calories: 167kcal | Carbohydrates: 30g | Protein: 6g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 304mg | Potassium: 297mg | Fiber: 2g | Sugar: 6g | Vitamin A: 852IU | Vitamin C: 65mg | Calcium: 46mg | Iron: 1mg
