Making a vegetarian sesame ginger noodle salad is such a fun way to enjoy a colorful mix of fresh veggies and delicious flavors. The crunch of the veggies combined with the zesty dressing makes this salad a real treat!
This recipe solves bland, time-consuming meals, heavy takeout cravings, and lack of satisfying plant-based options by delivering quick, crunchy noodles with a nutty sesame sauce.
Sometimes, I struggle with making salads that actually stay fresh for more than a day. But this salad is a lifesaver! You can easily whip it up, store it in the fridge, and enjoy it throughout the week without the ingredients wilting away.
This recipe takes about an hour from start to finish, and most of that is just letting the flavors mingle together. Whether you’re running low on time or looking for a satisfying meal prep option, you’ll be covered. It’s like having a nutritious, quick snack ready whenever you want it!
If you want something truly delicious to pair with this salad, try making Air Fryer Taquitos! They’re easy to whip up and make a great match with the flavors in your salad.
Why You Will Love This Recipe
- Crunchy Freshness The salad’s vibrant mix of fresh veggies gives each bite a satisfying crunch. It’s like a party of textures in your mouth that keeps things interesting.
- Zesty Flavor The dressing made with fresh ginger and a splash of lime adds a punch of flavor that makes this salad truly enjoyable. You’ll love the savory and nutty notes that come through.
- Convenient Meal Prep You can whip this salad up ahead of time and enjoy it for days. It stays fresh in the fridge, making lunch and dinner so much easier.
- Customizable Goodness Feel free to swap in your favorite noodles or veggies. Whether you’re using edamame or just your go-to staples, it’s totally flexible.
Sesame Ginger Cashew Noodle Salad
- Prep Time: 30 minutes
- Cool Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 5 minutes
- Yield: 7 - 8 Servings 1x
- Category: salad
- Method: mix and chill
- Cuisine: vegetarian
- Diet: Vegetarian
Description
A refreshing sesame ginger noodle salad with vegetables and cashews, perfect for a light meal or side dish.
Ingredients
- 3/4 C (100g) Raw Cashews, whole
- 1 C (140g) Shelled Edamame, frozen (optional)
- 1/2 lb (230g) Angel Hair Whole Wheat Pasta or thin spaghetti, soba noodles or gluten free noodles
- 1 1/2 C (170g) Red Bell Pepper, sliced thin
- 1 1/2 C (150g) Sugar Snap or Snow Peas, cut on the bias
- 2 C (100g) Savoy or Green Cabbage or a mix of green and purple
- 2 Scallions, sliced thin
- 3 Tbs Sesame Seeds
- 3–4 Stems Fresh Cilantro and/or Thai Basil, chopped
- 2 Limes, one juiced, one sliced for serving
- 1/3 C (76g) Tamari
- 1/4 C (50g) Toasted Sesame Oil
- 1 Tbs Honey or Maple Syrup
- 1/4 tsp Cayenne Pepper
- 2 tsp Fresh Ginger, microplaned
Instructions
- Whisk the Dressing: Start by whisking together 1/4 C (50g) toasted sesame oil, 2 tsp fresh ginger, 1 Tbs honey or maple syrup, juice of 1 lime, and 1/3 C (76g) tamari in a small jar. The aroma will be fragrant and zesty. If the dressing feels too thick, add a splash of water to loosen it up.
- Cook the Noodles: Boil your chosen noodles for 5-7 minutes until they are al dente. Stir the noodles occasionally to prevent sticking. Once cooked, rinse them under cold water to stop the cooking process.
- Toss in Veggies: While the noodles cool, chop your fresh vegetables including 1 1/2 C (170g) red bell pepper and 1 1/2 C (150g) sugar snap peas. Toss them in a large mixing bowl with 3-4 stems of chopped cilantro. Ensure everything is diced evenly for consistent bites.
- Combine the Noodles: Add the cooled noodles to the bowl with the chopped veggies. Drizzle the prepared dressing over everything and gently toss to coat evenly, careful not to over-mix to retain the texture of the vegetables.
- Chill & Serve: Refrigerate the salad for at least 30 minutes. This will allow the flavors to develop and blend together. Check the seasoning before serving; adjust with a splash more lime juice or tamari if needed. Serve chilled, garnished with lime wedges if desired.
Notes
- Storage Tips: Store in a covered container in the refrigerator for up to four days.
- Expert Tips: For the best flavor, use the freshest vegetables available. If the noodles become too soggy, rinsing them with cold water right after cooking will help keep them al dente. For personalized spice levels, consider adding a dash of Sriracha or adjusting the cayenne to taste.
- Reheating Instructions: This salad is best served cold and does not require reheating, but should be eaten fresh.
- Serving Suggestions: Serve chilled with lime wedges on the side. Pair with grilled tofu or tempeh for protein, and garnished with additional herbs like mint or cilantro.
- Recipe Variations: You may add diced avocado for creaminess, replace sesame oil with peanut oil for a different flavor, or include grilled chicken for a non-vegan option.
- Ingredient Notes: Choose seasonal and organic vegetables for the freshest taste and crunch. If Tamari is not available, regular soy sauce can be used if gluten-free is not required.
Nutrition
- Serving Size: 1 serving
- Calories: 352
- Sugar: 7g
- Sodium: 632mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 0mg
Recipe Tips
- If you’re finding that your noodles turn out mushy, rinsing them with cold water immediately after cooking can help keep them al dente.
- When the dressing feels too thick, adding a splash of water or a bit more lime juice can help create a smoother consistency.
- If your salad seems to lose its flavor after chilling, giving it a taste and adding more tamari or lime juice can brighten it up.
- For the freshest taste, using seasonal and organic vegetables will make a notable difference in flavor and crunch.
- If you want to personalize the spice level, consider adding a dash of Sriracha or adjusting the cayenne to suit your taste.
Serving Suggestions
Serve the noodle salad chilled with lime wedges. Pair it with grilled tofu or tempeh for added protein and texture.
This salad works well as a light weekday dinner or a dish at summer picnics and potlucks. You may use the noodles in wraps, bowls, or as a bed for grilled vegetables.
Garnish with fresh herbs like mint or cilantro to boost flavor. A drizzle of sesame oil or a squeeze of lime juice adds brightness to the dish.
Recipe variations
- You can use rice noodles instead of whole wheat pasta for a gluten-free alternative in your salad.
- Add 1 teaspoon of garlic powder or 1 minced clove for an extra kick of flavor.
- Either substitute the honey with agave nectar, or leave out sweeteners for a savory option.
- If you want to make a larger batch, use 1 1/2 cups of pasta and double the vegetables for 4 servings.
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How to Store?
To keep your vegetarian sesame ginger noodle salad fresh, follow these storage tips:
Refrigeration: Store salad in an airtight container in the refrigerator for up to four days. Keep it chilled until serving.
Freezing: Wrap salad tightly in plastic wrap or aluminum foil and place in a freezer bag. Freeze for up to three months. Thaw in the refrigerator overnight.
Serving Suggestion: Enjoy chilled with lime wedges on the side. Pair with grilled tofu or tempeh for added protein.
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If you enjoyed this vegetarian sesame ginger noodle salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
