Cold Noodle Salad with Ginger Wasabi Dressing
Cold Noodle Salad with Ginger Wasabi Dressing
If you’re looking for a flavourful and delicious cold noodle salad, this is it! The ginger wasabi dressing is sooooooo good.
About this recipe:
This Cold Noodle Salad with Ginger Wasabi Dressing is easy to make, healthy and so delicious! Chilled noodles are tossed with fresh veggies and a tangy ginger wasabi dressing…yum. A perfect salad or lunch or light dinner for a hot summer day! And a delicious side dish with barbecue.
Cold Noodle Salad Recipe Tips
- NOODLES: You can use any type of noodles that you like: spaghetti, fusilli, rotini, soba noodles (buckwheat noodles), rice noodles, ramen noodles…
- VEGGIES: This recipe has fresh vegetables: red bell peppers, cucumbers, edamame beans, cilantro, snow peas (snap peas), avocado, cabbage and green onion.
- STORAGE: Store any leftovers in an airtight container in the fridge for up to 2-3 days.
- REFRIGERATE: If you have time and want a really cold salad, chill by refrigerating for 1 to 4 hours.
Make it a meal!
If you want to make this a full meal either for lunch or dinner, serve it with grilled chicken breasts.
Cold Noodle Salad with Ginger Wasabi Dressing
Ingredients
Cold Noodle Salad:
- 1 – 340 g pkg spaghettini
- 2 cups snow peas thinly sliced diagonally
- 1 cup shelled edamame
- 1 small cucumber sliced diagonally in thin strips
- 2 cups finely shredded napa cabbage (or shredded red cabbage)
- 1 cup red pepper cut into matchsticks
- 3 green onions thinly sliced
- 1 ripe avocado sliced
- 1/4 cup fresh cilantro leaves
- 2 tbsp black sesame seeds
Ginger-Wasabi Dressing:
- 1/4 cup seasoned rice vinegar
- 3 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 tbsp fresh lemon juice (or fresh lime juice)
- 1 tsp lemon zest (or fresh lime zest)
- 2 tsp brown sugar (or maple syrup)
- 2 tsp sesame oil
- 1 tsp grated fresh ginger
- wasabi to taste
Instructions
Making the noodle salad:
- Cook pasta according to package directions, then drain well. Rinse under cold water until well chilled. Transfer to large bowl and set aside.1 – 340 g pkg spaghettini
- In a large pot of boiling water, cook snow peas and edamame until tender-crisp. Drain and rinse under cold water until well chilled, then set aside.2 cups snow peas, 1 cup shelled edamame
- Prepare all the veggies.1 small cucumber, 2 cups finely shredded napa cabbage, 1 cup red pepper, 3 green onions, 1 ripe avocado
Making the Ginger-Wasabi Dressing:
- In a small bowl whisk together rice vinegar, canola oil, soy sauce, lemon juice and zest, brown sugar, sesame oil and ginger. Season with wasabi to taste.1/4 cup seasoned rice vinegar, 3 tbsp vegetable oil, 2 tbsp soy sauce, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 2 tsp brown sugar, 2 tsp sesame oil, 1 tsp grated fresh ginger, wasabi to taste
Putting the salad together:
- Before tossing the salad, make sure to drain any excess water from the cold noodles.
- In a large mixing bowl add the cold noodles, cucumber, snow peas, edamame, napa cabbage, red pepper, green onions and avocado then toss with enough dressing to coat.
- Garnish with cilantro leaves and black sesame seeds.1/4 cup fresh cilantro leaves, 2 tbsp black sesame seeds
- TIP! If you have time and want a really cold salad, chill by refrigerating for 1 to 4 hours.
More Delicious Pasta Salad Recipes:
Looking for more delicious salad ideas? Follow me on Pinterest!
The Story Behind this Salad!
I was invited to attend a media event at the SAIT Polytechnic Culinary Campus here in Calgary featuring Chef Lynn Crawford, to celebrate the launch of the new Catelli® Healthy Harvest® Ancient Grains pasta. We were able to watch a cooking demonstration, then participate in a hands-on cooking session with Chef Lynn. SO MUCH FUN. I was lucky enough to have her choose me to come up and work on a dish with her. Now if you know me in real life, this kind of thing is basically a nightmare for me. For real. To get up in front of people and cook, with a real life chef is absolutely frightening. BUT how could I say no?! Opportunities like this don’t happen every day. And deep down somewhere inside of me this is also a dream come true. So up there I went. And I loved every second of it.
But my favourite part of the night was this…
Yes, I’m cooking with Chef Lynn Crawford.
Right away she put me to work mixing noodles, slicing veggies.
Then it was time to plate the dish. I knew I was in for it.
Twirl twirl twirl that pasta!
I couldn’t for the life of me get it to twirl.
And all the while Chef Lynn was yelling “Pretend you’re on Chopped Canada!!” LOLOLOL YES CHEF! Get that dish plated! Throw on that cilantro! Bam!
And the final result…let’s just say I have no mad plating skills. But what an experience…look how happy I am in this picture! She was a hoot!
Have a delicious day!
Oh my, Joanna I think we are cut from the same cloth… I’m a behind the scenes girl too, I’m allergic to focused attention. You are doing videos, cooking in front of crowds! WOW, my new hero! This recipe looks and sounds delish, thanks for sharing your experience, your bravery has inspired this introvert! xo
Oh thank you Laurie! I certainly am coming out of my shell aren’t I?! And surprisingly it’s leaving me feeling very brave…WHO KNEW?!
I absolutely loved this post. Great photos and great attitude. Like you, I would have had a very hard time going up there, being on stage with Chef Lynn. Bravo for you! (Nice recipe too 🙂
Looks like you had an amazing time. I’ve watched Chef Lynn many time on her show, and others, and she’s always a blast!
You look like a natural Jo-Anna! What fun. Sorry I missed it.
Thank you so much! It was such a great experience!