Once of the most important traits of a great salad is a good variety of textures. This cold noodle salad delivers! The crunch factor here is a definitive 100, giving it a satisfying texture despite being meat-free. Add tender greens and chewy noodles in a sweet and nutty dressing for a refreshing, light and nutrient-rich side dish or main course that is just perfect for summer!
Here’s what you need for the salad:
And for the dressing:
Grate the fresh garlic on a microplane and toss it into a bowl, then add the soy, vinegar, honey, sesame and salt. Give it a whisk and set it aside. You can make this dressing days in advance and keep it refrigerated.
Try to slice the veggies into same-sized pieces.
That way you get a little bit of everything in each bite. Thinly slice, or julienne the bell pepper. For the carrot and cucumber, you will need to first cut the vegetables in half or even in thirds, horizontally. Then cut the sections lengthwise into thirds. Then julienne each of the sections into thin, matchstick sized pieces.
Thinly slice the scallions and give the basil a rough chop. Fresh cilantro or even mint are other herbs that would also be delicious in this salad.
Use whichever noodle you prefer.
Depending on the exact thickness of the noodle you are using, the cook time will vary slightly. Cook them according to the instructions on the package. Once you drain them, immediately plunge them into a large bowl of icy water to ‘shock’ them. This will keep the noodles from over-cooking and tasting soggy and gummy.
Drain the shocked noodles very well and toss them in a large mixing bowl. Add the julienned vegetables, herbs and scallions. Pour over the dressing and toss very well.
Give the salad some time to marry.
The dressing will ever-so-slightly soften the veggies as well as get absorbed a bit by the noodles. When you take it out, add the fresh spinach and sesame seeds and give it another big toss.
Don’t forget the chili crisp!
I always, always, always serve this salad with a generous scoop of chili crisp! If you are still unfamiliar with this incredible condiment, (well you need to familiarize yourself, first of all) it is chilis and other ingredients, (peppercorns, garlic, onions, nuts, spices, etc…) that are fried and served in infused oil, keeping them crispy and crunchy. The sauce is so packed with flavor and texture, a more perfect condiment for this salad does not exist. You can find chili crisp at any asian market or online!
Other recipes to try:
Chilled Noodle Salad with Sesame Dressing
Ingredients
- 8 ounces rice noodles
- One third English cucumber about 4 ounces, julienned
- 2 carrots julienned
- 1 red bell pepper julienned
- 2 scallions thinly sliced
- 2 cups fresh spinach leaves
- 20 leaves fresh basil julienned
- 2 tbsp sesame oil
- 4 tbsp rice vinegar
- 1.5 tbsp honey
- 2 tbsp soy sauce
- 1 clove garlic grated
- 1/2 tsp salt
- 2 tbsp sesame seeds
- chili crisp
Instructions
- Whisk together the sesame oil, rice vinegar, honey, soy sauce, grated garlic and salt. Set aside.Cook the noodles in a large pot of water seasoned with salt. Cook time will vary depending on the type of noodle. Refer to instructions on the package for specific details. Once they are done, plunge them into a bowl of icy water to stop the cooking.Place all the prepped vegetables into a large bowl with the chilled noodles and pour over the vinaigrette and the sesame seeds. Toss well.Refrigerate the salad for 30 minutes before serving.Serve with chili crisp.