Cold Sesame Noodle Salad
Make it the night before and carry the dressing in a jar.
Serves 4 25 min 12g protein
VegetarianDairy freeSaladAsianBudget
Plan it this weekIngredients
- Dried noodles350 g
- Cabbage300 g
- Carrots200 g
- Cucumber200 g
- Spring onions60 g
- Soy sauce60 ml
- Sesame oil30 ml
- Honey30 g
- Fresh ginger15 g
Method
- Cook the noodles, drain them, and rinse under cold water until completely cool.
- Toss the drained noodles with a little of the sesame oil so they do not clump.
- Finely shred the cabbage and cut the carrot and cucumber into thin matchsticks.
- Whisk the soy sauce, honey, grated ginger and remaining sesame oil into a dressing.
- Toss the noodles, vegetables and sliced spring onion together and dress just before eating.
- Keep the dressing separate if you are packing this for tomorrow.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegan
- 25 ml Maple syrup instead of Honey
Gluten-free
- 350 g Rice noodles instead of Dried noodles
- 60 ml Tamari instead of Soy sauce
Rice noodles need only a few minutes in boiling water; rinse them cold straight away and toss with the sesame oil so they do not stick.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Dried noodles · 350 g
- Cabbage · 300 g
- Carrots · 200 g
- Cucumber · 200 g
- Spring onions · 60 g
- Soy sauce · 60 ml
- Sesame oil · 30 ml
- Honey · 30 g
- Fresh ginger · 15 g