This vegan, gluten-free version of Asian Sesame Noodle Salad with Almond Butter Dressing is the perfect dish to celebrate spring!
This lightened-up version of Asian Sesame Salad is dear to my heart. It played a starring role in my life during the summer of 2004…the summer when my husband and I started dating. We ate so much of this Asian Sesame Noodle Salad we had to break up with it, literally. You can read more about our love affair with this noodle salad and get the recipe here. I’ve been recreating it for years using different types of noodles but never found a good replacement. I think this recipe comes pretty close!
I’ve tried using kelp and zucchini noodles but these Explore Asian black bean noodles might just be the best iteration thus far. I love that they’re dense enough to hold up to the almond butter dressing, which really is the key. I created this version for my Inspired Vegetarian Column on Healthy Aperture, a site where you can search for healthy recipes (which also happen to be quite pretty). I modeled the recipe after a similar salad made with thick and delicious udon noodles. Udon is great, but it’s super dense and very high in calories. You can’t eat too much of it, as me and my husband found out the hard way.
This salad is the perfect way to ring in the spring here in DC, but I’ve also brought it to many an outdoor summer potluck. I hope you’ll try it!
Asian Sesame Noodle Salad
Ingredients
- 1 big handful noodles
- 1 cup edamame fresh or frozen
- 1 cup asparagus chopped
- 1/4 head purple cabbage sliced
- 2 scallions chopped
- sesame seeds for garnish
- 1/4 cup almond butter
- 1/4 cup tamari or soy sauce
- 1 tbsp sesame oil
- 1 tbsp white balsamic or rice vinegar
- 1 tbsp maple syrup, honey, or agave
- 1 clove garlic
- 1 tsp fresh ginger minced
Instructions
- Cook pasta according to package directions. Let cool in serving bowl.
- Thaw edamame, if frozen. Chop asparagus into bite site pieces and steam until crisp tender. I did this in the microwave for about 1 minute. Slice the purple cabbage into strips. I used my food processor and it was quick and easy. Slice up the scallions.
- Place all the veggies into the bowl with the cooled pasta.
- In a small bowl, whisk together the salad dressing ingredients until smooth.
- Add the dressing to the pasta and toss well until combined. Serve garnished with sesame seeds.
