Print

Cold Rice Noodle Salad with Creamy Tahini Dressing

Servings 4 servings

Ingredients

For dressing:

  • 4 Tbsp. homemade or store-bought mayonnaise for vegan, use veganaise
  • 1 Tbsp. rice wine vinegar
  • 2 tsp. sugar
  • 1-2 tsp. tahini to taste
  • 1/2 tsp. sambal oelek garlic chili paste
  • 1/2 tsp. salt or more to taste

For salad:

  • 6-7 oz. cold rice noodles prepared package directs (mine required soaking in hot water or boiling)
  • 3 small carrots scrubbed clean or peeled, julienned
  • 4 large radishes scrubbed clean, julienned
  • optional garnishes–toasted sesame seeds sliced green onions, microgreens or sprouts

Instructions

For dressing:

  1. Whisk all ingredients together and taste. (It should be concentrated and salty because the salad ingredients are not.) Set aside until ready to assemble salad.

For salad:

  1. Place cold noodles and julienned vegetables in a medium bowl. Pour the dressing over the top and toss to coat. Place a good-sized portion on a plate and garnish with the sesame seeds, green onions, and microgreens.