Cold Tahini Noodle Salad (Print Version)
# Ingredients:
→ Spicy Tahini Sauce
01 -
120 ml tahini
02 -
80 ml low sodium soy sauce or tamari
03 -
2 cloves garlic, peeled
04 -
2.5 cm fresh ginger, peeled
05 -
1 jalapeño, cut into chunks
06 -
Juice of 2 limes
07 -
1 tablespoon sriracha
08 -
2 tablespoons sesame oil
→ Salad
09 -
225 g linguine, spaghetti or rice noodles
10 -
2 bell peppers, thinly sliced
11 -
1/2 small head green cabbage, finely shredded
12 -
1/2 small head purple cabbage, finely shredded
13 -
2 carrots, shredded
14 -
1 bunch fresh cilantro, chopped
15 -
5 green onions, thinly sliced
# Instructions:
01 -
Bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente. Drain thoroughly and rinse under cold water to stop the cooking process and prevent sticking.
02 -
Combine tahini, soy sauce, garlic, ginger, jalapeño, lime juice, sriracha, and sesame oil in a food processor or blender. Blend until completely smooth. Taste and adjust seasonings if needed.
03 -
In a large mixing bowl, combine the cooled noodles with sliced bell peppers, shredded green and purple cabbage, shredded carrots, chopped cilantro, and green onions. Pour the tahini sauce over the mixture and toss thoroughly until all ingredients are well coated.
04 -
Transfer to serving bowls and enjoy chilled or at room temperature. For best flavor, allow to rest for 10-15 minutes before serving.
# Notes:
01 -
This salad keeps well in the refrigerator for up to 3 days.
02 -
The sauce can be made ahead of time and stored in the refrigerator for up to 5 days.