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This cold tahini noodle salad transforms simple ingredients into a vibrant, flavor-packed meal perfect for warm days. The creamy tahini sauce with its spicy kick balances beautifully against the fresh crunch of colorful vegetables and tender noodles.
I first created this recipe during a particularly hot summer when turning on the oven felt unbearable. Now it has become my go to potluck contribution since it always disappears within minutes and everyone asks for the recipe.
Ingredients
- Tahini: Provides the creamy base with a nutty flavor that anchors the entire sauce
- Low sodium soy sauce: Adds umami depth while allowing you to control salt levels
- Fresh garlic and ginger: Create aromatic complexity you simply cannot get from powdered versions
- Jalapeño: Brings a fresh heat that builds gradually rather than overwhelming
- Fresh lime juice: Brightens everything with necessary acidity
- Sriracha: Adds consistent heat and slight sweetness
- Sesame oil: Contributes a toasty finish that complements the tahini perfectly
- Noodles: Form the hearty base try linguine for substance or rice noodles for a lighter version
- Bell peppers: Provide sweet crunch and vibrant color choose different colors for visual appeal
- Cabbage: Offers volume and satisfying texture while keeping calories low
- Carrots: Add natural sweetness and beautiful color contrast
- Fresh cilantro: Brings brightness and herbal notes throughout the dish
- Green onions: Contribute mild onion flavor without overwhelming the other ingredients
Step-by-Step Instructions
- Cook the Noodles:
- Bring a large pot of water to a rolling boil and add a generous pinch of salt. Add your choice of noodles and cook precisely according to package directions until al dente. For most pasta this will be between 8 to 10 minutes. Immediately drain in a colander and rinse thoroughly under cold running water to stop the cooking process and remove excess starch. This cold rinse is essential for preventing the noodles from becoming sticky and gummy as they cool.
- Prepare the Sauce:
- Add the tahini, soy sauce, peeled garlic cloves, peeled ginger, jalapeño chunks, fresh lime juice, sriracha, and sesame oil to a food processor or high speed blender. Blend continuously for about 60 seconds until the mixture becomes completely smooth with no visible pieces of garlic, ginger or jalapeño. The sauce should have a pourable but thick consistency similar to heavy cream. If it seems too thick, add water one tablespoon at a time until you reach the desired consistency.
- Assemble the Salad:
- In a very large mixing bowl, combine the cold noodles with all the prepared vegetables namely the sliced bell peppers, shredded green and purple cabbage, shredded carrots, chopped cilantro, and chopped green onions. Start by adding about two thirds of the prepared tahini sauce and use tongs or two large spoons to gently toss everything together, ensuring all noodles and vegetables are evenly coated. Add additional sauce as needed until everything is properly dressed but not swimming in sauce.
- Final Touches:
- Transfer the dressed salad to a serving bowl and garnish with additional chopped cilantro, green onions, and sesame seeds if desired. For the best flavor development, let the salad rest in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together properly.
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The secret star of this recipe is definitely the tahini. Many people only think of tahini as an ingredient in hummus, but this creamy sesame paste has incredible versatility. I discovered its potential in cold dishes after experimenting with different nut butters in sauces, and the rich, slightly bitter notes of tahini create a depth that almond or peanut butter simply cannot match.
Make Ahead Magic
This salad actually improves with time as the flavors meld together in the refrigerator. You can prepare it up to three days in advance, making it perfect for busy weeknight planning. The noodles will absorb some of the sauce over time, so consider reserving a small portion of the sauce separately if preparing far in advance. Just before serving, toss with this reserved sauce to refresh the entire dish. The vegetables remain remarkably crisp even after days in the refrigerator, especially the cabbage and bell peppers.
Customization Options
The beauty of this recipe lies in its flexibility. For a gluten free version, simply substitute rice noodles, soba noodles, or your favorite gluten free pasta. The protein content can be boosted by adding edamame, crispy tofu cubes, or shredded rotisserie chicken. Vegetable options are virtually limitless consider adding snow peas, cucumber, radishes, or mango for interesting texture and flavor variations. For those with nut allergies, sunflower seed butter can replace tahini while maintaining a similar creamy consistency.
Serving Suggestions
While this dish shines as a standalone meal, it pairs beautifully with simple protein options like grilled chicken or seared salmon. For an Asian inspired dinner party, serve alongside vegetable spring rolls or dumplings. The salad travels exceptionally well, making it perfect for picnics or office lunches. To elevate the presentation for guests, consider serving in individual bowls with small dishes of garnishes like chopped peanuts, fresh lime wedges, and extra sriracha, allowing everyone to customize their portion.
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This cold tahini noodle salad is the ultimate combination of ease, flavor, and versatility, making it a must-have recipe in your rotation.
Frequently Asked Questions
- → Can I make this tahini noodle salad ahead of time?
Yes! This salad actually improves with time as the flavors meld together. You can prepare it up to 2 days in advance and store it covered in the refrigerator. For best results, add the fresh cilantro just before serving.
- → What type of noodles work best for this dish?
This versatile salad works well with linguine, spaghetti, rice noodles, soba, or udon noodles. Choose based on your dietary preferences—rice or soba noodles make excellent gluten-free options.
- → How can I adjust the spice level?
To make it milder, remove the seeds from the jalapeño before blending and reduce or omit the sriracha. For extra heat, keep the jalapeño seeds or add more sriracha. You can also substitute with chili garlic sauce or gochujang for different flavor profiles.
- → Is there a substitute for tahini?
While tahini provides the signature flavor, you could substitute with natural peanut butter or sunflower seed butter for a different but complementary taste. The texture will be similar, though the flavor profile will change slightly.
- → What proteins pair well with this salad?
This salad works beautifully with added protein such as grilled chicken, shrimp, tofu, or tempeh. For a quick option, rotisserie chicken or edamame beans make excellent additions with minimal preparation required.
- → How long does the tahini sauce keep in the refrigerator?
The tahini sauce can be stored separately in an airtight container in the refrigerator for up to one week. It may thicken when chilled; simply whisk in a tablespoon of water to reach desired consistency before using.