This salad relies on noodles and vegetables for substance and a zesty dressing for great flavor.
This Asian-inspired dish is a winner for a Meatless Monday. A simple prep and great flavor will make this recipe for cold noodle and bok choy salad with zesty sesame dressing a newfound favorite.
Use thick, round, udon noodles for this recipe. You can usually find them in the international section at the grocery store, but if you can’t, then use spaghetti or bucatini instead. If you have a hard time finding tahini paste (made with sesame seeds), then substitute smooth peanut butter.
The flavor of this dish is delightful, and you may find yourself loading up on seconds.
Cold noodle and bok choy salad with zesty sesame dressing recipe
Serves 4
Ingredients:
For the dressing
- 2 garlic cloves, minced
- 2 tablespoons sesame oil
- 3 tablespoons rice wine vinegar
- 1/2 cup tahini paste (you could also use smooth peanut butter)
- 1 tablespoon chili sauce
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the salad
- 8 ounces udon noodles (you could also use spaghetti or similar noodle)
- 3 small bunches baby bok choy, ends trimmed, cut into thin strips
- 1 large bell pepper, seeds and membrane removed, chopped
- Sesame seeds as garnish
Directions:
For the dressing
- Whisk together all the ingredients for the dressing until combined and smooth.
- Taste the dressing, and adjust the seasoning as needed.
- Set aside.
For the salad
- Cook the noodles according to the package directions. Drain, and rinse them with ice-cold water.
- To a large bowl, add the noodles along with the bok choy and bell pepper.
- Pour the dressing over all the ingredients, and toss them together so they’re well coated with the dressing.
- Garnish with the sesame seeds, and serve immediately.
Twirl up a terrific salad.
More Meatless Monday recipes
Wheat berry and stone fruit salad with cherry-yogurt dressing
Spinach pesto pasta salad with chickpeas
Creamy caprese spaghetti
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