Asian Noodle Salad with Ginger-Sesame Dressing
This Asian Noodle Salad with Ginger-Sesame Dressing is a vibrant, refreshing dish loaded with crunchy veggies, tender noodles, and a tangy, sweet-savory dressing. Perfect as a light meal or flavorful side, it’s quick to make and full of bold, satisfying flavors. Ideal for potlucks, meal prep, or warm-weather dinners.
Servings: 6 servings
Calories: 236kcal
Ingredients
For the 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
For the 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 the noodles according to the package directions. Once cooked, drain and rinse with cold water. Set aside.
- Whisk together all the dressing ingredients until fully combined. Taste and adjust with more lime juice, soy sauce, or sriracha if needed.
- Combine cabbage, carrots, bell pepper, green onions, and cilantro.
- Add the noodles to the bowl with the veggies. Pour the dressing over everything.
- Toss thoroughly to make sure all the noodles and veggies are coated evenly.
- Top with chopped peanuts. Add sesame seeds or edamame if you like more texture.
- Serve right away, or chill it for 30 minutes to let the flavors blend.
Notes
Chef Jenn's Tips
- Rinse the noodles well after cooking to prevent sticking.
- Letting the salad sit before serving gives the flavors time to develop.
- You can add other vegetables like spinach, mushrooms, or zucchini strips for variety.
Nutrition
Serving: 1.5cups | Calories: 236kcal | Carbohydrates: 38g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 546mg | Potassium: 331mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4503IU | Vitamin C: 38mg | Calcium: 39mg | Iron: 1mg