Description
A vibrant and refreshing Asian Noodle Salad featuring crunchy vegetables and a zesty ginger-sesame dressing. Perfect as a light meal or side dish, this salad blends shredded red cabbage, carrots, and bell pepper with tender noodles, topped with fresh herbs and peanuts for an added crunch.
Ingredients
Salad
- 8 ounces noodles
- 1 cup red cabbage, shredded
- 1 cup carrots, shredded
- 1 red bell pepper, thinly sliced
- 3 green onions, thinly sliced
- ½ cup fresh cilantro, chopped
- ¼ cup peanuts, chopped
Dressing
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, grated
- 1-2 teaspoons sriracha
Instructions
- Cook Noodles: Cook the noodles according to the package instructions. Once done, drain and rinse them under cold water to stop the cooking process and prevent sticking. Set aside.
- Prepare Dressing: In a bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, lime juice, grated ginger, garlic, and sriracha until fully combined. Adjust seasoning by adding more lime juice, soy sauce, or sriracha to taste.
- Combine Vegetables: In a large mixing bowl, combine shredded red cabbage, shredded carrots, thinly sliced red bell pepper, green onions, and chopped cilantro.
- Add Noodles: Add the cooled noodles to the bowl with the mixed vegetables.
- Dress the Salad: Pour the prepared ginger-sesame dressing over the noodles and vegetables. Toss thoroughly to ensure all ingredients are evenly coated with the dressing.
- Garnish: Sprinkle chopped peanuts on top for crunch. Optionally, add sesame seeds or edamame for extra texture.
- Serve: Serve immediately for a fresh crunch, or chill the salad for 30 minutes to allow the flavors to meld beautifully.
Notes
- To make the salad gluten-free, use gluten-free soy sauce or tamari.
- For a spicier version, increase the amount of sriracha or add red pepper flakes.
- Edamame or sesame seeds add extra texture and nutrients when used as toppings.
- This salad can be made ahead and stored refrigerated for up to 1 day, but best enjoyed fresh.
- Use fresh lime juice for a brighter flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
