Asian Noodle Salad with Ginger-Sesame Dressing
Add Preferred SourceHello, noodle lovers! If you’re anything like me, sometimes you just want something fresh, crunchy, and bursting with flavor, without spending hours in the kitchen. That’s where this Asian Noodle Salad with Ginger-Sesame Dressing comes in. It’s the kind of dish you can toss together in no time, but it tastes like something you’d get at your favorite restaurant.
This simple noodle salad is one of those reliable dishes that always hits the spot—light, fresh, and full of flavor. Tossed with crisp veggies and a punchy ginger-sesame dressing, it’s great for lunch, meal prep, or as a side for grilled meat or tofu.
It’s super flexible too—switch up the noodles or veggies based on what’s in your kitchen, and it’ll still come out great. It stores well in the fridge, making it an easy go-to throughout the week.
Ingredients
For the salad:
- Noodles – You can use soba, rice noodles, spaghetti, or ramen – they all work.
- Red cabbage – You can cheat and use half a bag of shredded coleslaw mix, then also skip the carrots.
- Carrots – Shred your own or buy matchstick carrots.
- Red bell pepper – Thinly sliced. Remove the seeds and slice it thinly. You could also use a yellow or orange pepper.
- Green onions
- Fresh cilantro – Use the tender stems, too! There’s lots of flavor in cilantro stems.
- Peanuts – I buy unsalted roasted peanuts for dishes like this.
For the dressing:
- Soy sauce – You can use low-sodium soy sauce.
- Rice vinegar – Use unsweetened rice vinegar if you can find it. If you can’t use 1 teaspoon of honey instead of 1 tablespoon.
- Sesame oil
- Honey
- Lime juice – Add more if you like it a bit tangier.
- Fresh ginger – Fresh ginger adds a punch of flavor and spice. Dried ginger is NOT the same.
- Garlic – Don’t go overboard on the garlic. 1 medium clove is fine.
- Sriracha – Add more if you like it spicy.
How To Make Asian Noodle Salad
Scroll down for the full recipe card with exact measurements and printable instructions.
Cook the noodles according to the package directions until just tender. Drain and rinse under cold water to stop the cooking and cool them completely, then set aside to drain well.
In a small bowl, whisk together the dressing ingredients until smooth and well combined. Taste and adjust as needed, adding more lime juice for brightness, sriracha for heat, or soy sauce for deeper flavor.
In a large mixing bowl, combine the cabbage, carrots, bell pepper, green onions, and cilantro. Toss gently to distribute the vegetables evenly.
Add the cooled noodles to the bowl, then pour the dressing over the top. Toss thoroughly until the noodles and vegetables are evenly coated and glossy.
Finish with chopped peanuts and any optional additions like sesame seeds or edamame. Serve immediately, or refrigerate for at least 30 minutes to allow the flavors to meld before serving.
Chef Jenn’s Tips
- Be sure to rinse the noodles in cold water after cooking—this keeps them from sticking together.
- Let the salad sit for a bit before serving. The flavor only gets better.
- Try swapping in other veggies like sliced mushrooms, baby spinach, or zucchini strips.
Make It A Meal
While this salad is great on its own, it pairs nicely with grilled chicken, teriyaki salmon, crispy tofu, or even a plate of veggie dumplings or spring rolls.
Storage
Keep leftovers in an airtight container in the fridge for up to 3 days. Give it a quick toss before eating, and refresh with a splash of soy sauce or lime juice if needed.
Asian Noodle Salad with Ginger-Sesame Dressing
Ingredients
For the salad:
- 8 ounces noodles
- 1 cup red cabbage shredded
- 1 cup carrots shredded
- 1 red bell pepper thinly sliced
- 3 green onions thinly sliced
- ½ cup fresh cilantro chopped
- ¼ cup peanuts chopped
For the dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon fresh ginger grated
- 1 clove garlic grated
- 1-2 teaspoons sriracha
Instructions
- Cook your noodles following the directions on the package. Once done, drain and rinse under cold water to stop the cooking. Set them aside.
- Whisk together all the dressing ingredients until smooth. Taste it and tweak the flavor if needed—more lime for tang, sriracha for spice, or soy sauce for depth.
- Toss together the cabbage, carrots, bell pepper, green onions, and cilantro.
- Add the cooled noodles to the veggie mix, then pour the dressing over the top.
- Toss well to make sure everything is coated evenly in the dressing.
- Finish with chopped peanuts. Feel free to sprinkle on sesame seeds or toss in edamame for extra crunch and protein.
- Serve it right away or let it chill in the fridge for at least 30 minutes so the flavors meld together.
Notes
Chef Jenn’s Tips
- Be sure to rinse the noodles in cold water after cooking—this keeps them from sticking together.
- Let the salad sit for a bit before serving. The flavor only gets better.
- Try swapping in other veggies like sliced mushrooms, baby spinach, or zucchini strips.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
