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Prep time
5 minutes
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Cook time
10 minutes
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Makes
3 servings
Author Notes
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
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Ingredients
- For the salad:
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1/2 pound
noodles (see head note)
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1
medium red bell pepper, cored and thinly sliced
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1/3 cup
shredded or thinly sliced carrots
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1/2 cup
shredded cabbage
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1 pinch
Sesame seeds
- For the dressing:
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2 tablespoons
tahini
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Tablespoon
olive oil
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1 teaspoon
honey
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1 tablespoon
sesame oil
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2 teaspoons
rice wine vinegar
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1
clove garlic, finely grated
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1/2 teaspoon
finely grated ginger
Directions
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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.
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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.
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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.
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