A note on noodle choice: any long, thin pasta will do. Vermicelli or thin rice noodles (like those pictured here) are great gluten-free options, and hold up much better than brown rice noodles when cooked and then chilled. If it's what you have in your pantry or all you can find, plain ol' spaghetti works just as well. —Kendra Vaculin
For the salad:
noodles (see head note)
medium red bell pepper, cored and thinly sliced
shredded or thinly sliced carrots
For the dressing:
rice wine vinegar
clove garlic, finely grated
finely grated ginger
In This Recipe
Cook the noodles in salted water according to the package instructions. Drain and rinse well under cold water. Add a drizzle of sesame oil and toss, to keep them from sticking.
While the pasta cooks, assemble the dressing. In a large bowl, whisk the tahini, honey, sesame oil, vinegar, garlic, and ginger together until smooth; season with salt and pepper.
Add the cold noodles, pepper, carrots, and cabbage to the bowl of dressing. Top with sesame seeds before serving. Dressed salad will keep well covered, in the refrigerator, for 4 days.