Sesame Cabbage Noodle Salad Recipe

If you’re craving a dish that’s light, refreshing, and packed with flavor, this Sesame Cabbage Noodle Salad is about to become your go-to favorite for those warm evenings when you just want something quick yet delicious. Let’s dive into this vibrant mix of colorful veggies, zesty dressing, and delightful crunch!

I love making dishes that are a combination of colorful and healthy, and this Sesame Cabbage Noodle Salad is just that. It is a refreshing mixture of crunchy green cabbage, carrots, and red bell pepper, married to soft rice noodles.

I think the use of fresh cilantro and roasted peanuts finishes the dish off nicely. But it’s really the soy- and sesame-based dressing that makes this salad sing.

The soy sauce and the (toasted) sesame oil provide pure umami goodness. The sesame seeds also make the dish sing visually and (delicious) texturally.

It is a light, healthy meal that is also bursting with texture and flavor.

Ingredients

• Rice Noodles: Gluten-free and light, they make a perfect base for soaking up flavors.
• Green Cabbage: Provides a crunchy texture; rich in vitamins C and K.
• Carrots: Offer natural sweetness and are high in beta-carotene and fiber.
• Bell Pepper: Adds vibrant color and a sweet crunch; rich in antioxidants.
• Peanuts: Give a nutty flavor and protein boost; contain healthy fats.
• Toasted Sesame Seeds: Contribute earthy depth and are a source of protein and minerals.
• Soy Sauce: Salty and umami; key ingredient for flavor depth.
• Sesame Oil: Rich and nutty; provides a distinct sesame flavor.

Ingredient Quantities

• 8 oz rice noodles
• 1/2 medium head of green cabbage, thinly sliced
• 1 cup shredded carrots
• 1 red bell pepper, julienned
• 3 green onions, sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup roasted peanuts, chopped
• 2 tablespoons toasted sesame seeds
• 1/3 cup soy sauce
• 3 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon honey or maple syrup
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 teaspoon chili paste or sriracha (optional)
• Salt and pepper to taste

How to Make this

1. Prepare the rice noodles as per the instructions on the package. Drain and rinse them with cold water, then set them to the side.

2. In an ample mixing bowl, blend together the fresh green cabbage, shredded carrots, juicy red bell pepper, and fresh green onions.

3. In the bowl, combine the vegetable mixture and the rice noodles that have been cooked. Gently toss the constituents to mix and combine.

4. In a small bowl, combine the soy sauce, rice vinegar, sesame oil, honey or maple syrup, minced garlic, grated ginger, and chili paste or sriracha (if using), and whisk until well incorporated.

5. Drizzle the dressing over the mixed noodles and vegetables, then toss to ensure everything is evenly coated.

6. Mix in the minced fresh cilantro, minced roasted peanuts, and untoasted sesame seeds.

7. Add salt and pepper until the flavor of the salad is to your liking. Adjust as necessary.

8. Allow the flavors in the salad to meld for a minimum of 10 minutes. This is a necessary step to achieve the best flavor profile in the salad.

9. Before serving, perform one last gentle mixing of the salad to redistribute the dressing and ingredients.

10. Serve the room-temperature or chilled sesame cabbage noodle salad. Enjoy!

Equipment Needed

1. Pot for boiling noodles
2. Colander for draining noodles
3. Large mixing bowl for vegetables and noodles
4. Small mixing bowl for dressing
5. Whisk for mixing dressing
6. Knife for chopping and slicing ingredients
7. Cutting board
8. Measuring cups and spoons
9. Large spoon or tongs for tossing salad

FAQ

• Can I make this recipe gluten-free?Yes, the recipe is gluten-free, as long as you use soy sauce that is gluten-free (like tamari).
• How long will the salad last in the fridge?An airtight container can hold this salad in the fridge for 3 days at most.
• Can I add protein to this salad?Definitely! Chicken, shrimp, or tofu would all be fantastic additions.
• What can I substitute for peanuts?If you have an allergy to nuts or just like a different flavor, you might try using sunflower seeds or pumpkin seeds.
• Is the chili paste necessary?No, it’s optional. Alter or leave it according to your liking of spice.
• Can I use a different type of noodle?Definitely, soba or udon noodles can stand in for rice noodles.
• What if I don’t have fresh ginger?Dried ginger powder can replace fresh ginger, but use only a quarter of the amount. If the recipe calls for 1 teaspoon of fresh ginger, use only 1/4 teaspoon of ginger powder.

Sesame Cabbage Noodle Salad Recipe Substitutions and Variations

Rice noodles: Swap with soba noodles or whole wheat spaghetti.
Substitute for green cabbage: Napa cabbage or shredded Brussels sprouts.
Tamari or coconut aminos are excellent swaps for soy sauce when you’re looking for a gluten-free option.
Sesame oil: Replace with olive oil or grapeseed oil if necessary.
Honey or maple syrup: You can use agave nectar or brown sugar instead.

Pro Tips

1. Use Fresh, Quality Ingredients Fresh vegetables and herbs will make a significant difference in the flavor of the salad. Ensure your cabbage, carrots, bell pepper, and cilantro are crisp and vibrant for the best results.

2. Toast the Sesame Seeds Although the recipe calls for toasted sesame seeds, if you have raw ones, give them a quick toast in a dry pan over medium heat until golden and fragrant to enhance their nuttiness.

3. Marinate the Noodles After rinsing the rice noodles with cold water, consider tossing them with a touch of the dressing while you prepare the rest of the ingredients. This allows the noodles to absorb some of the flavors early on.

4. Customize the Heat Adjust the amount of chili paste or sriracha to suit your taste. Start with a smaller amount, and add more gradually if you prefer a spicier dish, or offer it on the side for guests who like more heat.

5. Balance the Dressing Taste the dressing before adding it to the salad. If it feels too sharp, add a bit more honey or maple syrup to balance the flavors. Conversely, if it’s too sweet, a splash of lime juice or more vinegar can help.