Sesame Noodle Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 (8oz) package dried rice noodles
1-2 carrots, peeled, julienned
1 english cucumber, cut in half lengthwise, sliced thinly
1 red bell pepper, seeded, julienned
2 scallions, sliced thinly
1/2 cup green cabbage, shredded finely
1/2 cup fresh bean sprouts
3 tbsp fresh chopped cilantro
2 tbsp fresh chopped mint
3 tbsp sesame seeds
Dressing:
3 tbsp miso paste (Korean or Japanese)
1 tbsp Korean hot pepper paste (Gochujang)
5 tbsp tahini sauce
2 tbsp toasted sesame oil
2 tbsp soy sauce
1/2 cup rice vinegar
1 cup canola oil
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Directions: |
Directions:In a large bowl, place rice noodles; add boiling water to cover noodles. Let sit for 10-15 minutes or until noodles are soft. Drain, rinse with cold water, rinse well and place back into bowl.
Add all vegetables, herbs and sesame seeds to rice noodles; mix well and set aside.
In a small mixing bowl or large measuring cup, mix dressing; mix miso, gouchujang, and tahini paste until smooth. Add sesame oil, soy sauce, and rice vinegar; whisk until blended thoroughly. Slowly drizzle in oil, whisking the whole time.
Next, add dressing to rice noodle and vegetable mixture; mix well to combine. Refrigerate until service, and serve cold or at room temperature. |
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Number Of
Servings: |
Number Of
Servings:4-10 |
Preparation
Time: |
Preparation
Time:20-30 minutes |
Personal
Notes: |
Personal
Notes: This Vegan, Gluten-Free Salad is great for parties, or for packing into a boxed lunch. It can be topped with your choice of protein for a complete meal.
You may not need all of the dressing for this salad; extra dressing can be refrigerated for up to 3 months. This dressing also makes a great marinade for vegetables, tofu, and meat.
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