Description
This vegan noodle salad is perfect for midweek lunches or larger gatherings. Refreshing vegetables and noodles are tossed in a zesty ginger vinaigrette.
Ingredients
Scale
- For the Salad:
- 6 oz (170g) dry noodles (such as brown rice noodles, pad thai style rice noodles, soba noodles, or linguini)
- 3 medium carrots, shredded or julienned
- 1 cucumber (English or Persian recommended), sliced or julienned
- 1/2 medium red onion, thinly sliced
- 1 red bell pepper, finely sliced
- 1/2 bunch fresh cilantro (or parsley), chopped
- For the Ginger Vinaigrette Dressing:
- 1/3 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon toasted sesame oil
- Zest and juice of 1/2 large orange
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon garlic powder (optional)
- 1/2 teaspoon salt (or to taste)
- Black pepper, to taste
- Optional Garnish:
- 1/2 teaspoon black sesame seeds
Instructions
- Prepare Vegetables: Shred or julienne the carrots. Slice or julienne the cucumber. Thinly slice the red onion and red bell pepper. Chop the cilantro or parsley. Place all prepared vegetables and herbs in a large salad bowl.
- Make Dressing: In a small jar with a lid or a small bowl, combine the olive oil, apple cider vinegar, toasted sesame oil, orange zest, orange juice, grated ginger, garlic powder (if using), and salt. Seal the jar and shake vigorously (or whisk well in the bowl) until the dressing is well combined and emulsified. Season with black pepper to taste.
- Marinate Vegetables: Pour the prepared dressing over the vegetables in the salad bowl. Toss well to coat evenly. Let the vegetables marinate in the refrigerator for 10 to 15 minutes while you cook the noodles.
- Cook Noodles: Cook the noodles according to package directions until al dente.
- Drain and Chill Noodles: Drain the cooked noodles thoroughly in a colander. Rinse immediately under cold running water until the noodles are completely cool. Drain well again.
- Combine and Serve: Add the chilled, drained noodles to the large bowl with the marinated vegetables. Toss everything together gently until well combined. Sprinkle with black sesame seeds, if desired. Serve immediately.
Notes
- Noodles: Choose your favorite type of noodle. Rice noodles or soba noodles keep it gluten-free (ensure rice noodles are GF certified if needed). Cook until al dente.
- Vegetables: Feel free to add other crisp vegetables like shredded cabbage, snap peas, or edamame.
- Dressing: Adjust the orange juice or vinegar for more tang, or add a touch of honey/maple syrup (if not strictly vegan) for sweetness.
- Marinating: Letting the vegetables marinate briefly enhances their flavor.
- Chilling Noodles: Rinsing the noodles under cold water stops the cooking and prevents them from sticking together in the salad.
- Storage: This salad is best enjoyed fresh. If making ahead, store the cooked noodles, marinated vegetables (with dressing), and dressing separately and combine just before serving.