Vegetable Noodle Salad With Sesame Vinaigrette Recipes

SESAME NOODLE SALAD

Sesame Noodle Salad image

This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry's Markets in the Seattle area. I've added to the recipe a little -- so it's not exactly the same... but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation.

Provided by jkmom

Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes

Time 20m

Yield 8

Number Of Ingredients 9

Ingredients

1 (16 ounce) package angel hair pasta
½ cup sesame oil
½ cup soy sauce
¼ cup balsamic vinegar
1 tablespoon hot chili oil
¼ cup white sugar
1 teaspoon sesame seeds, or more if desired
1 green onion, chopped
1 red bell pepper, diced

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 40.8 g, Fat 16.8 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 2.2 g, Sodium 1020 mg, Sugar 9.3 g

SESAME NOODLE SALAD

Sesame Noodle Salad image

A quick and easy Sesame Noodle Salad Recipe. Enjoy lukewarm or cold, either way, this Asian side dish is packed full of delicious flavor.

Provided by Lauren Brennan

Categories Dinner Lunch Side Dish

Time 36m

Number Of Ingredients 17

Ingredients

3/4 lb whole wheat spaghetti
1 red pepper (julienned)
1/2 head savoy cabbage (shredded)
3 green onions (chopped)
1/3 cup cilantro (chopped)
1 large carrot (peeled and julienned)
1/4 cup cashews (toasted and chopped)
1/2 package ramen noodles (crushed)
2 cloves garlic (finely minced)
1 tablespoon ginger (finely minced)
3 tablespoons soy sauce
1/4 cup brown sugar
2 tablespoons sesame oil
2 tablespoons white wine vinegar (or plain white vinegar would work too)
1/4 cup canola oil (or any other light oil)
salt
pepper

Steps:

Combine all ingredients for dressing first.
Cook spaghetti until al dente- you want it to be chewy, not soft and mushy. Drain pasta and toss with half of the prepared dressing while it is still warm. Set aside.
In a large bowl toss all vegetables together. Add in cooked spaghetti and mix. Pour in remaining dressing and toss to coat. At this point, it all should be luke warmish. It's really good like this, or you can refrigerate it until its cold.
So, once you're ready to eat, top the salad with crushed ramen and cashews.

Nutrition Facts : Calories 458 kcal, Carbohydrate 66 g, Protein 13 g, Fat 18 g, SaturatedFat 2 g, Sodium 686 mg, Fiber 4 g, Sugar 13 g, ServingSize 1 serving

VEGETABLE NOODLE SALAD

Vegetable Noodle Salad image

Transform plain, leftover cooked spaghetti into an Asian-inspired cold noodle salad, perfect for packing in a picnic basket or a lunch box during the school year.

Provided by Jennifer Perillo

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1-inch piece ginger
2 tablespoons olive oil
2 tablespoons sesame oil
1 tablespoon peanut butter
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/2 teaspoon soy sauce
Juice of 1 lime
Salt and freshly ground black pepper
4 cups cooked spaghetti
1 carrot, julienned
1 red bell pepper, julienned
1 scallion, thinly sliced
Handful fresh cilantro leaves, chopped

Steps:

For the dressing: Grate the ginger into a deep bowl (large enough to hold the salad ingredients). Add the olive oil, sesame oil, peanut butter, honey, mustard, soy sauce and lime juice. Season the dressing with salt and pepper. Whisk together until emulsified, about 1 minute.
For the salad: Add the spaghetti, carrots, peppers, scallions and cilantro to the bowl. Using tongs, toss until the noodles are coated with the dressing. Cover the bowl, and marinate for at least 30 minutes and up to overnight, so the noodles can absorb the flavors from the dressing.

VINAIGRETTE VEGGIE SALAD

Vinaigrette Veggie Salad image

"All of my children love my Vinaigrette Veggie Salad," says Connie Small of Schoolcraft, Michigan. "It's easy to make and attractive, too. Sometimes I cut up the vegetables ahead of time so dinner preparation goes faster."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 medium cucumber, sliced
1 medium green pepper, cut into 1-inch strips
1 cup halved cherry tomatoes
1/4 teaspoon salt
1/4 teaspoon celery seed
2 tablespoons canola oil
1 tablespoon white vinegar

Steps:

In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.

Nutrition Facts : Calories 60 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

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