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Thai Noodle Salad 6 Servings 2 Tbsp finely minced or grated fresh ginger root 1 Tbsp minced fresh garlic 2 Tbsp tahini 1 cup light soy sauce ½ cup unseasoned rice vinegar ⅓ cup plus 1 tablespoon brown sugar (packed) 1 ½ tsp red pepper flakes ¾ cup Toasted sesame oil ¾ cup canola oil 4 oz thin spaghetti or linguine (cooked) 2 carrots (jullienned) 1 zucchini (julienned) 1 red bell pepper (julienned)
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Thai Noodle Salad

This salad is a perennial favorite at parties and picnics. The delicious tahini dressing recipe makes more than you need, but it keeps for 3 weeks in the refrigerator. It's convenient to have the dressing on hand so that you can make this salad quickly with whatever vegetables and pasta you might have. For optimum flavor and texture, the salad is best eaten within 2 days.

6 Servings

Ingredients

2 Tbsp

finely minced or grated fresh ginger root

1 Tbsp

minced fresh garlic

2 Tbsp

tahini

1 cup

light soy sauce

½ cup

unseasoned rice vinegar

⅓ cup

plus 1 tablespoon brown sugar (packed)

1 ½ tsp

red pepper flakes

¾ cup

Toasted sesame oil

¾ cup

canola oil

4 oz

thin spaghetti or linguine (cooked)

2

carrots (jullienned)

1

zucchini (julienned)

1

red bell pepper (julienned)

Directions

Combine the dressing ingredients in a bowl and whisk to combine.

Toss the pasta with some of the dressing, then add the vegetables and herbs. Toss again, adding more dressing as needed to moisten the salad.

Garnish with sesame seeds, if using. If not serving within an hour of assembly, refrigerate until serving time. Refrigerate any extra dressing.

 

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