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Asian Noodle Salad with the Best Ever Ginger Vinaigrette

Asian Noodle Salad with the Best Ever Ginger Vinaigrette

Perfect for midweek lunches or larger gatherings.
4 Servings


Prep: 15 Min
Cook: 0 Min

Asian Noodle Salad  – A simple delicious recipe for asian noodles salad with cucumber, carrot, onions pepper and sesame seeds marinated in ginger vinaigrette. This vegan make-ahead salad is loaded up with healthy veggies and perfect for midweek lunches or larger gatherings. Add tofu for added protein!

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Asian Noodle Salad - With the Best Ever Ginger Vinaigrette. This vegan make-ahead salad is loaded up with healthy veggies and perfect for midweek lunches or larger gatherings.

Ingredients list for the Asian Noodle Salad

  • 6 oz (170g) dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, or linguini)
  • 3 carrots, shredded or julienned
  • 1 cucumber, sliced
  • 1/2 medium red onion, sliced
  • 1 red bell pepper, finely sliced
  • 1/2 bunch cilantro, chopped (or parsley)
  • 1/3 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon toasted sesame oil
  • Zest + juice of 1/2 orange
  • 1 teaspoon freshly grated ginger 
  • 1/4 teaspoon garlic powder, optional
  • 1/2 teaspoon salt
  • 1/2 teaspoon black sesame seeds, optional

Asian Noodle Salad - With the Best Ever Ginger Vinaigrette. This vegan make-ahead salad is loaded up with healthy veggies and perfect for midweek lunches or larger gatherings.

Asian Noodle Salad - With the Best Ever Ginger Vinaigrette. This vegan make-ahead salad is loaded up with healthy veggies and perfect for midweek lunches or larger gatherings.

Asian Noodle Salad - With the Best Ever Ginger Vinaigrette. This vegan make-ahead salad is loaded up with healthy veggies and perfect for midweek lunches or larger gatherings.

Asian Noodle Salad - With the Best Ever Ginger Vinaigrette. This vegan make-ahead salad is loaded up with healthy veggies and perfect for midweek lunches or larger gatherings.

Asian Noodle Salad - With the Best Ever Ginger Vinaigrette. This vegan make-ahead salad is loaded up with healthy veggies and perfect for midweek lunches or larger gatherings.

Asian Noodle Salad - With the Best Ever Ginger Vinaigrette. This vegan make-ahead salad is loaded up with healthy veggies and perfect for midweek lunches or larger gatherings.

Directions

1. Place the veggies in a large salad bowl. In a jar, combine olive oil, apple cider vinegar, sesame oil, orange juice and zest, ginger, garlic powder, and salt. Whisk or shake vigorously to combine. Pour the dressing over the veggies and toss to coat well. Allow to marinate for 10 to 15 minutes in the refrigerator.

2. Meanwhile, cook pasta according to directions on package. Drain and chill under cold running water. 

3. Arrange chilled cooked noodles in a large shallow plate or bowl. Top with the marinated veggies and toss to combine. Sprinkle with sesame seeds. Serve immediately. Enjoy!

Note: You can store dressing in an airtight container in the fridge for up to 1 week.

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Asian Noodle Salad - This vegan make-ahead salad is loaded up with healthy veggies and perfect for midweek lunches or larger gatherings.
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