In this salad, I’ve used radishes and carrots I got from my local CSA. Feel free to change it up with different veggies, or add more. Celery, broccoli, water chestnuts, baby corn, cucumber, zucchini, tomatoes, and shredded cabbage would be great additions. Possibilities are endless with this tasty veggie salad.
I sprinkled the top with toasted sesame seeds, green onions, and broccoli microgreens. If you can’t find broccoli microgreens, substitute bean or alfalfa sprouts.
Cold Rice Noodle Salad with Creamy Tahini Dressing
(SCROLL DOWN TO PRINT RECIPE)
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
Method:
For dressing: 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: 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. Serves 4. *For a lunch, the salad alone would be great. For a heartier meal, serve with chicken, seafood, or marinated tofu.
