Ingredients
Noodles and Vegetables
- 7 oz sweet potato glass noodles
- 1 large zucchini (spiralized or julienned into long strips)
- 1 large yellow squash (spiralized or julienned into long strips)
- 1 large carrot (spiralized or shredded)
- 1/4 head red cabbage (about 1 cup, shredded)
- 1/4 cup sesame seeds
Sesame Ginger Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 cloves garlic
- 2-inch knob fresh ginger (peeled)
- 2 tbsp coconut aminos
- 2 tbsp honey
- 2 tbsp tahini
- 1 tsp sesame oil
- 1/2 tsp sea salt or kosher salt
- 1/2 tsp black pepper
- Pinch of ground coriander
Instructions
- Cook Noodles: Bring 3 to 4 quarts of water to a rolling boil in a large pot or dutch oven. Add the sweet potato glass noodles, breaking into halves if you prefer shorter strands. Stir gently after one minute to separate the noodles and cook for an additional 5 to 6 minutes until they are just tender but not mushy.
- Drain and Cool Noodles: Remove the pot from heat and immediately strain the noodles. Rinse them under cold running water to stop further cooking. Press or shake the noodles gently to remove excess water, then return them to the hot pot off the heat to allow any residual moisture to evaporate.
- Prepare Dressing: While the noodles are cooking, combine the extra virgin olive oil, apple cider vinegar, garlic cloves, peeled ginger, coconut aminos, honey, tahini, sesame oil, salt, pepper, and coriander in a blender or food processor. Blend until completely smooth. Taste and adjust sweetness, acidity, or umami according to your preference.
- Toss Salad: Add half of the dressing to the warm noodles and toss thoroughly to coat evenly. Gradually add the spiralized zucchini, yellow squash, carrot, shredded red cabbage, and sesame seeds in stages, tossing well after each addition to combine all ingredients uniformly.
- Serve: Divide the salad into serving bowls. Optionally, top with a poached egg, flaked salmon, sautéed shrimp, or grilled chicken for added protein. Sprinkle extra sesame seeds on top as garnish. Serve immediately or portion into meal prep containers and refrigerate for up to 5 days.
Notes
- For a vegan version, substitute honey with maple syrup or agave nectar.
- You can swap sweet potato glass noodles with other glass noodles like mung bean or yam noodles.
- If you prefer a spicier dressing, add a dash of chili flakes or sriracha.
- Serve salad chilled or at room temperature for best flavor.
- Make sure to thoroughly dry the noodles after rinsing to avoid a watery salad.
- Use fresh spiralized vegetables for the best texture and color contrast.
- Meal prep tip: store dressing separately and toss just before serving for maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
