Cold Rice Noodle Salad with Creamy Tahini Dressing
4Tbsp.homemade or store-bought mayonnaisefor vegan, use veganaise
1Tbsp.rice wine vinegar
1/2tsp.sambal oelekgarlic chili paste
1/2tsp.saltor more to taste
6-7oz.cold rice noodlesprepared package directs (mine required soaking in hot water or boiling)
3small carrotsscrubbed clean or peeled, julienned
4large radishesscrubbed clean, julienned
optional garnishes–toasted sesame seedssliced green onions, microgreens or sprouts
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.
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.