Rainbow Thai Basil Noodle Salad
Brighten your plate with this vibrant thai noodle salad, featuring a creamy tahini-lime dressing and fresh ginger.
Ingredients
- 1/3 cup Simple Truth Tahini (sesame seed paste)
- 2 tablespoons honey
- juice and zest of 1 lime
- 2 tablespoons fish sauce
- 1 clove garlic, minced or grated
- 1 tablespoon fresh ginger, grated
- 1 (8 ounce box) rice noodles
- 4 cups baby kale, finely chopped
- 1 (16 ounce bag) frozen shelled edamame, thawed
- 3 carrots, shredded or chopped
Instructions
- Combine tahini, honey, lime juice, lime zest, fish sauce, minced garlic, and grated ginger in a mason jar for the vinaigrette.
- Seal the jar and shake vigorously until the vinaigrette is well combined.
- Cook rice noodles according to package directions until al dente.
- Drain the cooked noodles and rinse thoroughly under cold running water.
- Transfer the cooled noodles to a large salad bowl.
- Add the finely chopped baby kale, thawed edamame, and shredded carrots to the bowl.
- Drizzle the prepared sesame vinaigrette over the salad ingredients.
- Toss all ingredients gently to combine evenly. Serve immediately or chill.
Notes
- For extra crunch, add chopped peanuts or cashews.
- Add grilled chicken, shrimp, or tofu for a complete protein meal.
- Adjust the lime juice and fish sauce to achieve your preferred tangy-salty balance.
- If you don't have tahini, peanut butter can be substituted, though the flavor will differ. Allergens: Soybeans, Sesame. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Add grilled chicken, shrimp, or tofu for a complete protein meal.
- Adjust the lime juice and fish sauce to achieve your preferred tangy-salty balance.
- If you don't have tahini, peanut butter can be substituted, though the flavor will differ. Allergens: Soybeans, Sesame. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.