Asian Sesame Noodle Salad
"Cold noodles, crunchy vegetables, and a dressing so good you'll want to drink it — we won't judge."
The Game Plan
-
Cook the noodles according to package directions. Drain, rinse under cold water until completely cool, and toss with a splash of sesame oil to prevent sticking.
-
Cook 1 1/2 cups frozen edamame according to package directions (usually 3–4 minutes in boiling water). Drain and cool.
-
Julienne the cucumber and thinly shred 2 cups of red cabbage.
-
Make the dressing: whisk together soy sauce, rice vinegar, sesame oil, honey, grated ginger, garlic, lime juice, and sriracha if using.
-
In a large bowl, combine the cold noodles, edamame, cucumber, shredded carrots, and red cabbage.
-
Pour the dressing over everything and toss thoroughly to coat.
-
Top with sliced green onions and a generous sprinkle of sesame seeds.
-
Serve cold or at room temperature.
