Ingredients
Noodles and Dressing
- 8 ounces soba noodles or spaghetti noodles of choice
- ¼ cup raw sesame seeds
- ⅓ cup reduced sodium tamari (or soy sauce, reduced sodium)
- ¼ cup toasted sesame oil
- 2 tablespoons lime juice (about 1 medium lime)
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, pressed or minced
- ½ teaspoon red pepper flakes, to taste (optional)
Vegetables and Garnishes
- 2 ½ cups thinly sliced red cabbage (about 10 ounces or ¼ medium cabbage)
- 3 whole carrots, peeled and sliced into ribbons with vegetable peeler (about 1 ½ cups)
- 1 red bell pepper, sliced into thin strips
- 1 bunch green onions, chopped
- ½ cup chopped cilantro
- Optional: 2 cups shelled edamame, steamed
Instructions
- Cook the Noodles: Prepare the soba noodles according to the package instructions. Once cooked, drain them thoroughly in a colander and rinse under cool water to stop further cooking and remove excess starch. Transfer the noodles to a large serving bowl and set aside.
- Toast Sesame Seeds: Heat a small skillet over medium heat and add the raw sesame seeds. Stir frequently and toast until the seeds turn golden brown and release a fragrant aroma. Take care to not burn them. Once toasted, transfer seeds to a small bowl and set aside.
- Make the Dressing: In a separate bowl, whisk together the reduced sodium tamari, toasted sesame oil, lime juice, grated ginger, minced garlic, and red pepper flakes until well combined. Set the dressing aside.
- Assemble the Salad: To the bowl with noodles, add the thinly sliced red cabbage, carrot ribbons, red bell pepper strips, chopped green onions, chopped cilantro, and optional steamed edamame. Pour the prepared dressing over the top and add all the toasted sesame seeds. Using tongs, toss everything gently until well combined and the dressing evenly coats all ingredients.
- Serve or Store: Serve the Veggie Sesame Noodles immediately for best freshness and flavor, or refrigerate and enjoy within 2 days for optimal taste. The salad can be kept up to 5 days but is best consumed sooner.
Notes
- Use reduced sodium tamari or soy sauce to avoid an overly salty dressing.
- To make this dish gluten-free, choose gluten-free soba noodles or a gluten-free noodle alternative.
- Adjust red pepper flakes for spice preference or omit for a milder flavor.
- Fresh lime juice provides brightness but can be substituted with rice vinegar if lime is unavailable.
- Adding shelled edamame boosts protein and adds texture but is optional.
- Store leftovers tightly covered in the refrigerator and consume within 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
