Cold Spiralized Sesame Noodle Salad
Try this Cold Spiralized Sesame Noodle Salad recipe, or contribute your own.
Try this Cold Spiralized Sesame Noodle Salad recipe, or contribute your own.
- 1 teaspoon honey
- 1 tablespoons sesame oil
- 1 tablespoon freshly grated ginger
- for the dressing:
- 1 garlic clove pressed and minced
- 1 large carrot peeled blade d, noodles trimmed
- 1 medium zucchini blade d noodles trimmed
- 1/4 up rice vinegar
- 2 tablespoons tahini or creamy almond butter
- 2 tablespoons tamari (or soy sauce)
- 1 tablespoons sesame seeds
- 1 teaspoon sriracha sauce (or chili garlic sauce or red peppe
- 1 seedless english cucumber blade d, noodles trimmed
- 1/2 up shelled frozen edamame defrosted (or peas)
- 4-5 cups spinach thinly sliced
- 1/2 up roughly chopped roasted unsalted almonds
- Carbohydrate 3.7736374988361 g
- Cholesterol 0 mg
- Fat 5.66460000684734 g
- Fiber 1.06676562502348 g
- Protein 0.995198437495762 g
- Saturated Fat 0.802020000972322 g
- Serving Size 1 1 Serving (28g)
- Sodium 13.1453124999435 mg
- Sugar 2.70687187381261 g
- Trans Fat 0.263190000301282 g
- Calories 67 calories
Step-by-step
- Pat dry the cucumber noodles to rid of excess moisture. Place into a large mixing bowl along with the carrot and zucchini noodles. Add in the edamame, spinach and almonds.
- Whisk together all of the ingredients for the dressing until creamy. Taste and adjust if necessary.
- Pour the dressing over the noodle salad and toss to combine thoroughly. Serve immediately or chill for future use, 1-2 days in the refrigerator for optimal freshness.
Crisp ribbons of raw zucchini and cucumber offer a brittle snap that contrasts sharply with the velvety, toasted richness of tahini and sesame oil. Raw vegetable noodles behave differently than dried wheat pasta. They release water rapidly upon contact with salt and acids. Managing this internal cellular moisture dictates whether the dish stays crisp or becomes watery.
- Pat the spiralized cucumber noodles thoroughly with paper towels before mixing. Eliminating surface water prevents the rice vinegar and tamari dressing from diluting into a thin brine.
- Store the dressed salad for up to 48 hours in a sealed container in the refrigerator. The vegetables will soften slightly as they absorb the sesame and ginger aromatics without losing their structural integrity.
- Substitute creamy almond butter directly for tahini at a 1:1 ratio if you prefer a sweeter, less bitter fat base for the emulsion.
- Judge the emulsion doneness visually by whisking the oil, vinegar, and nut butter until the mixture turns opaque and uniform with no visible oil separation.
Resting the combined salad for thirty minutes before serving allows the fibrous cell walls of the carrots and spinach to relax. Cold temperatures mute salt perception, so taste the chilled mixture just before plating and adjust the tamari if necessary.
