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Cold Tahini Noodle Salad

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Cold Tahini Noodle Salad

Cold Tahini Noodle Salad

Hi friends! Summer is here and with the warm weather comes the craving for refreshing, cold meals.

If you’re looking for a new recipe to add to your summer rotation, look no further than this delicious Cold Tahini Noodle Salad. It’s packed with Asian flavors and is the perfect balance of sweet, tangy, and savory. Plus, it’s versatile and easy to make, so you can customize it to suit your taste buds.

I find that soba noodles work best because they hold their texture well after cooking and are easy to work with. For the salad, I used a combination of frozen peas, green beans, cucumber, red cabbage, and green onions, but feel free to use any veggies you like.

The dressing is where the salad gets its unique Asian flavors. I used a combination of tahini, garlic, ginger, maple syrup, soy sauce, rice vinegar, toasted sesame oil, extra virgin olive oil, pepper, and lemon juice.

It’s super easy to make and customize, so you can experiment with different noodle and veggie combinations until you find your perfect combination.

Let’s go!



Cold Tahini Noodle Salad
5 from 3 votes

Cold Tahini Noodle Salad

Delicious cold tahini noodle salad recipe by Veganbell
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Course -Dinner, Lunch
Cuisine -Asian
Keyword -noodles, salad
Prep Time -10 minutes
Cook Time -8 minutes
Total Time -18 minutes
Servings -2 people
Calories -870kcal
Author -Veganbell
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Recipe Video


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  • Set a large pot over medium-high heat. Add 4-5 cups of water + salt and bring it to a boil.
  • Add noodles and **undercook** by around 2 minutes (according to the package instructions).
  • Add green beans + frozen peas and cook for 2 minutes (or until the noodles are done). We want the beans to be 'just crunchy' so 2 minutes is more than enough.
  • Turn off the heat. Using a sieve, immediately transfer everything to a bowl-ful of ice-cold water. Set aside.
  • Time to prepare the dressing. In a large bowl, add all the dressing ingredients - tahini + garlic + ginger + maple syrup + soy sauce + rice vinegar + toasted sesame oil + extra virgin olive oil + pepper + lemon juice.
  • Using a whisker, combine everything until thick and creamy. Add 2 tablespoons of water and combine again until smooth. You can adjust this water content to your liking. Set aside.
  • Back to the noodles. Drain and transfer the noodles onto a large bowl. Add cucumber + red cabbage + green onion + cilantro + toasted sesame.
  • Next, add the dressing and gently mix everything using tongs.
  • That's it, cold tahini noodle salad is ready. Plate up, and enjoy!
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Calories: 870 kcal | Carbohydrates: 94 g | Protein: 25 g | Fat: 49 g | Saturated Fat: 7 g | Polyunsaturated Fat: 17 g | Monounsaturated Fat: 23 g | Sodium: 1717 mg | Potassium: 1006 mg | Fiber: 9 g | Sugar: 16 g | Vitamin A: 1774 IU | Vitamin C: 75 mg | Calcium: 177 mg | Iron: 6 mg

If you liked this Cold Tahini Noodle Salad recipe, check out these delicious Peanut Sauce Udon Noodles I posted earlier.

If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.

Thank you for stopping by!

Keywords: cold noodle salad, Asian flavors, summer meal, soba noodles, versatile, easy to make, sweet, tangy, savory, refreshing, satisfying, tahini, soy sauce, rice vinegar, sesame oil, garlic, ginger, garnish, sesame seeds, green onions, vegan alternative, customizable, salad dressing

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One Response

  1. 5 stars
    Soooo good! Made this as a quick dinner tonight and it was a big hit. Definitely adding this into my summer meal rotation.

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