Sesame Ginger Noodle Salad Vegan
A vibrant and refreshing vegan noodle salad packed with colorful vegetables and a flavorful sesame-ginger dressing.
Ingredients
Pasta
- 16 oz spaghetti
- 1 cup red pepper, thinly sliced
- 1 cup purple cabbage, thinly sliced
- 1 cup shredded carrots
- 1.5 cups shelled edamame
- 3 stalks green onion, thinly sliced
- 0.25 cup toasted sesame seeds, for garnish
- 1 cup low sodium soy sauce
- 0.33 cup rice vinegar
- 0.25 cup olive oil
- 2 tablespoons tahini or peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 0.5 teaspoon garlic powder
Kosher salt
fresh cracked pepper
Instructions
- Cook spaghetti until al dente, then toss with olive oil, salt, and pepper. Chill in the fridge.
- Combine cooked pasta, red pepper, cabbage, carrots, edamame, and green onion in a large bowl.
- Mix all dressing ingredients in a jar and shake until smooth.
- Pour dressing over the salad and toss to coat evenly.
- Garnish with toasted sesame seeds and serve.
Notes
Feel free to add more vegetables or adjust the dressing to taste.