Looking for a refreshing dish that’s packed with flavor? This Vegan Sesame Ginger Noodle Salad Recipe is just what you need! It’s perfect for warm days or anytime you want a light yet satisfying meal. With a delightful combination of sesame oil, fresh ginger, and vibrant veggies, this salad is a must-try for anyone who appreciates a good balance of tastes.
This recipe is not just about eating healthy; it’s about enjoying the process of creating something delicious. The vibrant colors of the vegetables and the aromatic dressing make it a feast for the eyes and the palate. Don’t be surprised if this becomes your new go-to dish for potlucks and picnics!
With its tangy and nutty flavor, this noodle salad will have you dreaming of sunny days and outdoor gatherings. It’s versatile too—feel free to add your favorite proteins or extra veggies to customize it to your liking.
A Refreshing Vegan Salad with Bold Flavors
This Vegan Sesame Ginger Noodle Salad is a delightful blend of tender noodles, crisp vegetables, and a zesty sesame ginger dressing. It’s light yet full of flavor, making it a fantastic option for lunch or dinner.
The taste is a harmonious mix of savory, tangy, and slightly sweet, with the sesame oil providing a rich depth that complements the fresh ginger and crunchy vegetables beautifully.
Ingredients
- 8 oz rice noodles or soba noodles
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1 cup snap peas, trimmed
- 1/4 cup chopped green onions
- 1/4 cup sesame seeds, toasted
- 1/4 cup soy sauce or tamari
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger, grated
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon garlic, minced
- Salt and pepper to taste
Instructions
- Cook the Noodles: Prepare the rice noodles or soba noodles according to package instructions. Drain and rinse under cold water to stop the cooking process.
- Prepare the Vegetables: In a large bowl, combine the shredded carrots, sliced bell pepper, julienned cucumber, snap peas, and chopped green onions.
- Make the Dressing: In a small bowl, whisk together soy sauce, sesame oil, grated ginger, maple syrup, rice vinegar, minced garlic, salt, and pepper until well combined.
- Combine: Add the cooled noodles to the bowl of vegetables, then pour the dressing over the top. Toss everything together until well coated.
- Serve: Sprinkle with toasted sesame seeds before serving. You can enjoy this salad chilled or at room temperature.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 240kcal
- Fat: 10g
- Protein: 6g
- Carbohydrates: 36g
