Pasta salads are the name of the game this summer – I’m calling it now! It’s the year of the pasta salad. And this Sesame Noodle Salad is beyond!
Who knows if it will really be a summer of pasta salads. But I have carbs on the brain. Remember that Asian Chicken Slaw we made a while back? Welp, I’ve turned it into a Sesame Noodle Salad to compliment my Bo Ssam Dinner party because when you’re cooking for a crowd you need plenty of side dish options! And who doesn’t love a pasta salad!
This one feeds a LOT of people – which is exactly as I intended it – because if you are lucky enough to have any leftovers that means you have lunch the following day. And you could even throw in some rotisserie chicken for some protein if that’s your thing! So whip it up a few times. And promise me one of those times will be for the Bo Ssam party.
I can guarantee you won’t be disappointed!
Sesame Noodle Salad
Ingredients
For the dressing
- 2 limes juiced
- 1/3 cup low sodium soy sauce
- 1/3 cup extra virgin olive oil
- 2 tablespoons brown sugar
- 4 tablespoons grated ginger
- 3 tablespoons toasted sesame oil
- 3 cloves garlic peeled and minced
For the Salad
- 1/2 head Napa cabbage thinly sliced
- 1/2 head Red cabbage thinly sliced
- 1 red bell pepper thinly sliced
- 1 yellow bell pepper thinly sliced
- 1 large carrot shredded
- 6 green onions thinly cut on the bias
- 3 persian cucumbers halved and thinly sliced
- 1 cup pea pods halved
- fresh basil
- fresh cilantro
- 1 lb linguini cooked according to package directions and cooled to room temp
Instructions
- Whisk together the dressing ingredients and set aside.
- Combine the Napa cabbage, red cabbage, sliced bell peppers. carrot and green onion and toss together. Add in a handful of sliced basil and fresh cilantro along with the cooked pasta.
- Pour the liquid mixture over the vegetables and pasta and toss to combine. Season with extra soy sauce if needed and serve immediately.
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
This sounds so good, Gaby!! I love the whole menu, Bo Ssam is one of my favorite things to cook for company. Looks fabulous!
Hey Gaby – how well does this salad hold up? Thinking of bringing it to a new mom and wondering about leftovers. Thanks.
it’s PERFECT for that!!
Would a Rice noodle be ok with this!? Trying to avoid gluten!
OMG these are my favorite kinds of salads! They are even better the next day.. in my opinion. 🙂 cold noodles yessss
Thank you for this dinner idea for tomorrow! Can’t wait for all that fresh crispness!!
Hi Gaby, making this now but i bought sesame oil, instead of toasted sesame oil? Will it have different flavor?
Thank you!!❤
it’ll be equally as delish!! promise
Just made tonight for second time and you are right it was delish!!! Thank you for recipe and for responding ❤
I made this with rice noodles, the medium thick ones used in Pad Thai. Great recipe!
Pleas tell how one may pin your recipes on Pinterest.
Thank you
Hi Gaby, I watched your insta- last live last night and asked about toasted sesame oil. I see this recipie calls for that and last night you used regular sesame oil in your Thai salad. Which do you prefer and why? Thanks, Beth from Florida
I use them interchangeably!! I don’t have a preference
Yum. Some of my favorite flavors!
Yes- I love your recipes BUT I am not able to “P” them on Pinterest. PLEASE help!
Added 1.5 tablespoons of creamy peanut butter (the organic kind with no added sugar) and it was perfect! As leftovers I ate it both cold and heated up. Yum.
Good Morning!
I’ve made this salad twice. Once with chicken added. It was a hit both times. I have a request in to make a double batch for my nieces graduation!
Thank you so much. this is delicious.
THIS. WAS. DELICIOUS.
It made a massive batch- I had to get really creative because I didn’t have a bowl large enough to mix it in. I must say, cutting pea pods in half is my new least favorite thing. Pretty sure I have a blister forming on my finger from my knife (which probably means I’m holding it incorrectly…).
PERFECTION – great way to use up veggies – especially this time of year with all of the CSA veggies. I added sriracha and chili paste to the dressing because we love heat. Looking forward to eating this for lunch for a few days!
Forgot to give it five hearts in my comment! This will be our go to summer fridge salad.
This sounds amazing! Making this ASAP! Do you think this would be good with couscous? My family doesn’t like quinoa.
Thank you!
I make this all summer its so good!
I made this last night for dinner. It was delicious and beautiful, so many colors. I just finished having leftovers for lunch and I think it may have tasted even better. Cold noodles are good! I’ll be making this all summer.
This was the absolute best. One of my guests had 5 helpings! Delicious. I can hardly wait to make it again.
Forgot the stars.