Asian Noodle Salad with Ginger Dressing
Oh-my-gosh, this Asian Noodle Salad with Ginger Dressing is so good! It’s filled with crisp veggies, tender noodles, and that dressing is ah-mazing! It’s such a terrific salad, and it’s the star of every cookout, potluck, picnic, or just dinner on a Tuesday night.
This salad is one of my go-to recipes when I want something light but satisfying. The combination of crisp vegetables, tender noodles, and that bold, zesty dressing is just so craveable. It’s perfect for lunch, a meatless dinner, or an easy side for grilled chicken or shrimp.
What I love most is how flexible it is. You can mix and match whatever noodles or veggies you have on hand, and it still turns out delicious every single time. Plus, it holds up beautifully in the fridge, so it’s ideal for making ahead and enjoying all week long.
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Ingredients
For the salad:
- Noodles – You can use soba, rice noodles, spaghetti, or ramen all work.
- Red cabbage – You can cheat and use half a bag of shredded coleslaw mix, then also skip the carrots.
- Carrots – Shred your own or buy matchstick carrots.
- Red bell pepper – Remove the seeds and slice it thinly. You could also use a yellow or orange pepper.
- Green onions
- Fresh cilantro – Use the tender stems, too! There’s lot of flavor in cilantro stems.
- Peanuts – I buy unsalted roasted peanuts for dishes like this.
For the dressing:
- Soy sauce – You can use low-sodium soy sauce.
- Rice vinegar – Use unsweetnened rice vinegar if you can find it. If you can’t use 1 teaspoon of honey instead of 1 tablespoon.
- Sesame oil
- Honey
- Lime juice – Add more if you like it a bit tangier.
- Fesh ginger – Grated. Fresh ginger adds a punch of flavor and spice. Dried ginger is NOT the same.
- Garlic – Grated. Don’t go overboard on the garlic. 1 medium clove is fine.
- Sriracha – Add more if you like it spicy.
How To Make Asian Noodle Salad
- Cook the noodles according to package instructions. Drain and rinse under cold water to cool. Set aside.
- Whisk together the dressing ingredients in a small bowl until smooth. Taste and adjust seasoning—add more lime juice, soy sauce, or sriracha as needed.
- Combine the cabbage, carrots, bell pepper, green onions, and cilantro in a large mixing bowl.
- Add the cooked noodles to the bowl and pour the dressing over everything.
- Toss until the noodles and vegetables are evenly coated with dressing.
- Top with chopped peanuts. Add sesame seeds or edamame if you’d like a little extra texture.
- Serve immediately or chill for at least 30 minutes to let the flavors come together.
Step-By-Step Process
Chef Jenn’s Tips
- Rinse the noodles well with cold water after cooking—they’ll stay springy and not stick.
- Let the salad sit a bit before serving so the flavors all come together.
- You can add other veggies, like julienned zucchini, baby spinach, sliced mushrooms, and more.
Make It A Meal
This salad is great on its own, but it also pairs beautifully with grilled teriyaki chicken, salmon, or crispy tofu. For a fun dinner spread, serve it with veggie spring rolls or dumplings on the side.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Toss before serving, and if needed, add a splash of soy sauce or lime juice to refresh the flavor.
Asian Noodle Salad with Ginger Dressing
Ingredients
For the salad:
- 8 ounces noodles long noodles like linguine or spaghetti
- 1 cup red cabbage shredded
- 1 cup carrots shredded
- 1 red bell pepper thinly sliced
- 3 green onions thinly sliced
- ½ cup fresh cilantro chopped
- ¼ cup peanuts chopped
For the dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon fresh ginger grated
- 1 clove garlic grated
- 1-2 teaspoons sriracha
Instructions
- Cook the noodles according to package instructions. Drain and rinse under cold water to cool. Set aside.
- Whisk together the dressing ingredients in a small bowl until smooth. Taste and adjust seasoning—add more lime juice, soy sauce, or sriracha as needed.
- Combine the cabbage, carrots, bell pepper, green onions, and cilantro in a large mixing bowl.
- Add the cooked noodles to the bowl and pour the dressing over everything.
- Toss until the noodles and vegetables are evenly coated with dressing.
- Top with chopped peanuts. Add sesame seeds or edamame if you’d like a little extra texture.
- Serve immediately or chill for at least 30 minutes to let the flavors come together.
Notes
Chef Jenn’s Tips
- Rinse the noodles well with cold water after cooking—they’ll stay springy and not stick.
- Let the salad sit a bit before serving so the flavors all come together.
- You can add other veggies, like julienned zucchini, baby spinach, sliced mushrooms, and more.
