Particularly when it comes to cooking (vs. baking), I like to look at recipes as a framework or starting point from which you can make adjustments or customizations to suit your taste preferences, dietary needs, ingredients you have at hand, etc. It can be tricky depending on what it is you’re making, but this spicy sesame “salad” is a pretty fool-proof recipe that is easy to tweak. I’ve made it a couple of times now – a little differently each time – but have enjoyed the finished product of each attempt equally.
It’s teeters between light and hearty, and is quite filling and satisfying – thanks to the hefty dose of fiber and protein from the whole grains and vegetables. The hot sesame oil and Thai chili add a decent kick to this, so if you don’t like spicy food, eliminate the pepper and use regular sesame oil instead of hot.
What You Need
Vegetables/Noodles
- About 5 cups shredded/chopped vegetables
(This time, I went for a mix of julienne yellow and red peppers, finely sliced green onion, chopped broccoli, edamame beans, chopped red cabbage and shredded carrots. Other possibilities include zucchini, squash, tomatoes, tofu, bok choy, bean sprouts, etc.) - 8 oz whole wheat linguine, cooked
- 2-3 tbsp sesame seeds
Dressing
- 5 tbsp soy sauce
- 2 tbsp water
- 3 tbsp natural peanut butter
- 2 tbsp hot sesame oil
- 1 tbsp vinegar
- 1 tbsp ground ginger
- 1/2 tbsp honey
*NOTE: to truly make this recipe vegan, swap out the honey for agave - 1 clove garlic
- 1 tsp sugar
- 1 minced small red Thai chili pepper, seeds and ribs removed (a green chili or habanero also does the trick)
- 1/3 cup peanuts
What You Do
- Cook noodles according to instructions on package.
*NOTE: Since this is a cold dish, when I drain the linguini in a colander I run cold water over the noodles as well to stop the cooking process and reduce the heat. - Prepare vegetables and combine in a large bowl.
- Puree all of the dressing ingredients – minus the peanuts – in a food processor until smooth.
- Add peanuts to food processor and blend until finely chopped.
- Combine vegetables, noodles, dressing and sesame seeds in a large bowl, and toss to distribute the dressing evenly.
- Refrigerate to chill, and then devour!
Recipe adapted from PinchofYum.
I LOVED these noodles. This reminds me that I need to make them again! 🙂 Thanks for the shoutout!
This has become one of my go-to recipes! Thanks for posting your original and for commenting here 🙂
I love sesame salad! Yours looks absolutely delicious! I remember the first time I made it in culinary school it was very weird for me to see cold noodles being served as a salad but after preparing and tasting the dish I was convinced. Thanks for sharing, have a good one! =]
Let me know how yours turns out if you give this recipe a try 🙂 I’m happy to be introduced to your blog too – your photos are beautiful. Thanks for your comment!!
Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you do. Great photos makes it seem like anyone can replicate the recipe!
I am asking, would you please consider posting a few of your favorite recipes on erecipecards.com
http://erecipecards.com/
It is a tool for bloggers to see and to be seen. Your posts would fit in perfectly.
in addition, all photos, recipe titles as well as your blog name would link directly back to your blog. Thus giving you new attention and potentially new readers.
Or, if you just want to take a look at a lot of fellow food bloggers all in one place. A great learning experience to get ideas about how to establish your own blogging voice!
Please take a look. If you have any ideas or questions, please do not hesitate to write
Dave
http://erecipecards.com/
Contact@eRecipeCards.com
I would love to post on your website – I will send you an email about it! Thanks so much for reaching out with this opportunity.
Wonderful recipe, look forward to trying.