Rainbow Glass Noodle Salad with Sesame Ginger Dressing Recipe
This vibrant Rainbow Glass Noodle Salad with Sesame Ginger Dressing is a refreshing and nutritious dish that combines tender sweet potato glass noodles with an array of colorful spiralized vegetables. Tossed in a creamy, flavorful sesame ginger dressing made from fresh garlic, ginger, tahini, and coconut aminos, this salad is perfect for a light lunch or as a side dish. Enjoy it as is for a wholesome vegan meal or top it with your choice of protein like poached egg, salmon, shrimp, or grilled chicken for added richness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Asian Fusion
- Diet: Vegan
Ingredients
Salad Ingredients
- 7 oz sweet potato glass noodles
- 1 large zucchini (spiralized or julienned into long strips)
- 1 large yellow squash (spiralized or julienned into long strips)
- 1 large carrot (spiralized or shredded)
- 1/4 head red cabbage (about 1 cup, shredded)
- 1/4 cup sesame seeds
Sesame Ginger Dressing
- 1/2 cup extra virgin olive oil
- 1/4 cup apple cider vinegar
- 2 cloves garlic
- 2 inch knob fresh ginger (peeled)
- 2 tablespoons coconut aminos
- 2 tablespoons honey
- 2 tablespoons tahini
- 1 teaspoon sesame oil
- 1/2 teaspoon sea or kosher salt
- 1/2 teaspoon black pepper
- Pinch of coriander
Instructions
- Cook the Glass Noodles: Bring 3 to 4 quarts of water to a rolling boil in a large 6-quart Dutch oven or similar large pot. Add the sweet potato glass noodles, breaking them in half if desired, without salting the water. Stir gently after the first minute to separate the noodles. Continue boiling for 5 to 6 more minutes until the noodles are tender but still hold their shape.
- Drain and Cool Noodles: Remove the pot from heat and immediately strain the noodles in a colander. Rinse under cool running water to stop the cooking process. Shake the noodles to remove excess water and then return them to the warm pot; this helps any remaining moisture evaporate off the noodles.
- Prepare the Dressing: While the noodles cook, combine all dressing ingredients—extra virgin olive oil, apple cider vinegar, garlic, fresh ginger, coconut aminos, honey, tahini, sesame oil, salt, pepper, and coriander—in a blender or food processor. Blend until completely smooth. Taste and adjust sweetness, acidity, or umami flavor according to your preference.
- Toss the Salad: Add half of the prepared dressing to the warm noodles; toss thoroughly to coat. Gradually add the spiralized zucchini, yellow squash, carrot, shredded red cabbage, and sesame seeds to the noodles, tossing gently after each addition to evenly distribute all ingredients along with the remaining dressing.
- Serve or Store: Divide the salad into bowls for immediate serving. Optionally top with poached eggs, flaked salmon, sautéed shrimp, or grilled chicken for extra protein. Sprinkle additional sesame seeds on top. Alternatively, pack portions into meal prep containers and chill in the refrigerator for up to 5 days.
Notes
- Be careful not to overcook the sweet potato noodles—they should be tender yet maintain a slight bite.
- If you don’t have a spiralizer, julienne or shred the vegetables using a knife or box grater.
- The dressing can be made ahead and stored in the fridge for up to 3 days.
- For a gluten-free version, ensure the coconut aminos are certified gluten-free.
- This salad is versatile; feel free to add your favorite protein or extra nuts and seeds for crunch.
