Asian Pasta Salad
This Asian Pasta Salad recipe swaps a heavy mayo dressing for a sesame-soy vinaigrette, so the noodles stay glossy instead of clumping together in the fridge. The base is spaghetti tossed with shredded cabbage, julienned carrots, and cucumber, all cut thin enough to catch the dressing in every bite.
Equipment
- Large stockpot - for boiling pasta
- Colander - for draining and rinsing
- Julienne peeler or mandoline - for quick carrot and cucumber strips (optional)
- Small bowl or jar with a lid - for the dressing
- Salad tongs or two large spoons - for tossing
- Airtight storage containers - for leftovers
Ingredients
- 12 oz spaghetti or thin egg noodles - 340 g
- 2 cups shredded red cabbage - 140 g
- 2 cups shredded green cabbage - 140 g
- 2 medium carrots - julienned (about 1 cup or 110 g)
- 1 red bell pepper - thinly sliced
- 1 English cucumber - julienned (about 1 cup or 120 g)
- 4 green onions - thinly sliced
- 1/2 cup fresh cilantro - 30 g, roughly chopped
- 1/2 cup shelled edamame - 75 g, cooked and cooled (optional)
- 1/3 cup roasted peanuts - 45 g, roughly chopped
- 2 tablespoons toasted sesame seeds - 18 g
For the Sesame-Soy Dressing
- 1/3 cup low-sodium soy sauce - 80 ml
- 3 tablespoons rice vinegar - 45 ml
- 2 tablespoons toasted sesame oil - 30 ml
- 2 tablespoons honey - 40 g
- 1 tablespoon creamy peanut butter - 15 g
- 2 garlic cloves - minced
- 1 tablespoon fresh ginger - 8 g, grated
- 1 teaspoon sriracha or chili garlic sauce - 5 ml (optional, for heat)
- 1 lime - juice of
Instructions
- Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente.
- Drain the pasta in a colander and rinse immediately under cold water for about 30 seconds. Shake off excess water, then transfer to a large mixing bowl.
- While the pasta water heats, shred the red and green cabbage thinly. Julienne the carrots and cucumber into thin matchsticks. Thinly slice the red bell pepper and green onions. Roughly chop the cilantro and roasted peanuts.
- In a small bowl or jar, combine the soy sauce, rice vinegar, toasted sesame oil, honey, peanut butter, minced garlic, grated ginger, sriracha, and lime juice. Whisk or shake until smooth and fully incorporated.
- Add the shredded cabbage, carrots, cucumber, bell pepper, green onions, cilantro, and edamame (if using) to the bowl with the cooled pasta. Pour about three-quarters of the dressing over the top.
- Toss everything together using tongs or two large spoons, lifting from the bottom of the bowl so the noodles and vegetables mix evenly.
- Taste the salad and add the remaining dressing if needed. Sprinkle the chopped peanuts and toasted sesame seeds over the top.
- Cover and refrigerate for at least 20 minutes before serving to allow the flavors to meld.
Notes
- Rinse the pasta under cold water immediately after draining to prevent clumping and stop the cooking process.
- Cut all the vegetables to a similar thickness so every bite has a mix of textures.
- Toast the sesame seeds in a dry skillet for 2 to 3 minutes if not pre-toasted to deepen their flavor.
- Hold back a portion of the dressing and add it just before serving if making this more than a few hours ahead, since noodles keep absorbing liquid.
- Add the peanuts and sesame seeds right before serving rather than mixing them in early, so they stay crunchy.
- If the salad tastes flat after chilling, a fresh squeeze of lime wakes the flavors back up better than more soy sauce does.
- Use a mandoline for the cabbage if you're making a large batch to save time.
- To make this vegan, swap the honey for an equal amount of maple syrup or agave.
- For a gluten-free version, use gluten-free tamari and gluten-free pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze as the vegetables will lose their crunch.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 44gProtein: 11gFat: 11gSaturated Fat: 2gSodium: 640mgFiber: 4gSugar: 10g
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