A vibrant and refreshing dish that beautifully combines a variety of textures and flavors, making it an ideal choice for a light meal or a satisfying side.
Ingredients
Scale:
8 ounces rice noodles or soba noodles, cooked and cooled
1 cup shredded carrots
1 cup bell peppers, thinly sliced
1 cup cucumber, julienned
1 cup red cabbage, thinly sliced
1 cup edamame, shelled
1/2 cup fresh cilantro, chopped
1/2 cup green onions, sliced
1/4 cup soy sauce or tamari
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 tablespoon honey or maple syrup
1 teaspoon fresh ginger, grated
1 clove garlic, minced
1 tablespoon sesame seeds (for garnish)
Instructions
Cook the Noodles: Bring a large pot of water to a boil. Add the rice noodles or soba noodles and cook according to the package instructions, usually about 4-5 minutes. Drain and rinse under cold water to stop the cooking process, then set aside.
Prepare the Vegetables: Wash and chop all the vegetables as indicated in the ingredients list. Aim for uniform sizes to ensure even mixing and a pleasing presentation.
Make the Dressing: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey (or maple syrup), grated ginger, and minced garlic until well combined.
Combine the Salad: In a large mixing bowl, add the cooked noodles, prepared vegetables, and fresh herbs. Pour the sesame dressing over the top and gently toss everything together.
Serve: Transfer the salad to a serving platter or individual bowls. Sprinkle with sesame seeds and additional chopped green onions if desired. Serve immediately or refrigerate for up to an hour.
