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Cold Rainbow Veg and Sesame Noodle Salad
- Category: Dinner |
Bright, crunchy, and packed with flavour, this Cold Rainbow Veg and Sesame Noodle Salad is the ultimate light meal.
SERVES
4
DIFFICULTY
simple
Can I use this salad for meal prep?
Yes – this colourful vegetable salad is perfect for meal prep. Keep the dressing separate until you’re ready to eat to prevent the noodles and vegetables from getting soggy. Stored in an airtight container, it will last 2–3 days in the fridge.
What vegetables work best in this salad?
A mix of crunchy, colourful vegetables works best – think bell peppers, carrots, cucumber, red cabbage, and spring onions. You can swap in whatever seasonal vegetables you have to keep it fresh and vibrant.
Can I make this salad ahead and store it in the fridge?
Absolutely. For optimal freshness, store the cooked noodles and vegetables separately from the dressing. Combine them just before eating to keep the salad crisp.
Can I add protein to this salad?
Yes – this vegetable salad is very versatile. You can add cooked chicken, tofu, prawns, or edamame beans to make it a more filling meal.
Is this a healthy salad recipe?
Yes – it’s packed with fresh vegetables, fibre, and a light sesame dressing, making it a nutritious, low-calorie option that’s perfect for lunches or meal prep.
Can I swap the noodles for something else?
Yes – if you prefer, you can use soba noodles, rice noodles, or even spiralised vegetable noodles for a lower-carb option. For more meal prep salad recipes like this, check out:
Method
Step 1
In a small bowl, combine the sesame oil, tahini, soy, ginger and rice wine vinegar. Add a little water if the mixture needs loosening.
Step 2
Combine the noodles, vegetables and sesame seeds and mix well to combine, drizzling the dressing through.
Step 3
Serve immediately or transfer into Tupperware pots and keep in the fridge until needed.
Ingredients
2 tbsp sesame oil
50g tahini
2 tbsp soy sauce
1 tsp ginger puréee
1 tsp rice wine vinegar
350g cooked egg noodles
2 carrots, thinly sliced
100g sugarsnap peas or mange tout
1 red pepper, finely sliced
1/2 cucumber, finely chopped
4 spring onions, finely shredded
1 tbsp sesame seeds
