Cold Noodle Salad with Creamy Tahini Dressing
User Reviews
5
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Prep Time
10 mins
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Cook Time
5 mins
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Servings
4 servings
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Calories
5217 kcal
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Course
Main Course
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Cuisine
American-Mediterranean Fusion
Cold Noodle Salad with Creamy Tahini Dressing
Description
This salad begins by cooking rice noodles until tender and rinsing them thoroughly under cold water to remove surface starch and prevent clumping. The creamy tahini dressing is made by whisking tahini with lime juice and zest, distilled white vinegar, garlic, grated ginger, salt, pepper, red chili flakes or Aleppo pepper for mild heat, and extra virgin olive oil, thinned with water to the desired consistency.
After rinsing and draining the noodles again, they are tossed in the dressing so each strand is coated, then combined with chopped scallions, carrots, thinly sliced radishes, fresh cilantro, and toasted almonds to add a crisp, fresh contrast. The salad delivers a mix of smooth textures from the noodles and dressing with crunch and brightness from the vegetables and nuts.
This dish can be served as a light vegan main, side salad, or customized by adding proteins such as cooked chickpeas, vegan lentil meatballs, baked chicken, grilled salmon, or fish sticks, which all pair well with the flavors. Leftover components should be stored separately to preserve freshness, especially keeping noodles tossed in a little olive oil to prevent sticking and storing dressing airtight for several days. Fresh vegetable prep also stores for a few days chilled.
Ingredients
- 6 ounces rice noodles or soba noodles
- 3 scallion trimmed and chopped
- 1 to 2 carrot peeled and chopped
- 2 to 3 radish thinly sliced
- ½ to 1 cup cilantro chopped, fresh
- ½ cup almond toasted; slivered
- lime wedges for serving
For the dressing
- 2/3 cup tahini
- 1 lime zested and juiced, large
- 1 to 2 teaspoons distilled white vinegar
- kosher salt
- black pepper
- 1 to 2 teaspoons red chili flakes use Aleppo pepper for a milder, less spicy option
- 1 garlic finely minced or grated, clove
- 1- inch ginger grated, fresh
- 1 tablespoon extra virgin olive oil
Instructions
- Cook the noodles in salted water according to package instructions until nearly tender (I used rice noodles, which cook in about 3 to 5 minutes). Drain the pasta and rinse it under cool water for two minutes moving the noodles around as you do it.
- Work on the dressing. In a large bowl, combine the tahini with the lime juice, vinegar, and a little bit of cold water (start with 1 tablespoon). Season with kosher salt, black pepper, and red chili flakes (or Aleppo pepper). Whisk, adding a little more water as needed until the tahini loosens to the consistency of a creamy dressing. Add the garlic, grated ginger, and a drizzle of good extra virgin olive oil. Taste and adjust the seasoning to your liking.
- Give the pasta another rinse under cold water to loosen it (rice noodles can especially get sticky and clumpy). Drain.
- Add the noodles to the bowl with the tahini dressing. Toss with a pair of tongs to coat the pasta. Add the chopped veggies, cilantro, and toasted slivered almonds. Toss again until well combined.
- Taste and adjust seasoning, and if you need another drizzle of olive oil to loosen the salad, add that. Serve immediately with lime wedges on the side.
Notes
- Rice noodles or alternatives like soba, glass, mung bean, udon, or even angel hair pasta are suitable for this salad.
- Use crunchy vegetables such as scallions, carrots, radishes, broccoli, cabbage, cucumber, bell peppers, or red onions as preferred.
- Toss noodles with extra virgin olive oil after cooling to prevent sticking before refrigeration.
- Store dressing in a sealed container for up to 4 days; whisk in water before use as it thickens when chilled.
- Keep prepared vegetables stored separately in airtight containers to maintain freshness for several days, noting green onions remain crisp for about 2 days.
- Serve as a vegan dish or add proteins like chickpeas, lentil meatballs, chicken, salmon, or fish sticks to enhance the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 5217 kcal
% Daily Value*
| Calories | 521.7kcal | 26% |
| Carbohydrates | 52g | 17% |
| Protein | 12g | 24% |
| Fat | 32g | 49% |
| Saturated Fat | 4.1g | 21% |
| Polyunsaturated Fat | 11.5g | 68% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.003g | 0% |
| Sodium | 260.4mg | 11% |
| Potassium | 430.2mg | 9% |
| Fiber | 5.7g | 23% |
| Sugar | 1.9g | 4% |
| Vitamin A | 2962.5IU | 59% |
| Vitamin C | 10.3mg | 11% |
| Calcium | 127.4mg | 13% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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