Crunchy Sesame Noodle Slaw

If you’re on the lookout for a dish that combines vibrant flavors, colorful ingredients, and a satisfying crunch, look no further than Crunchy Sesame Noodle Slaw. This delightful dish is not only visually appealing but also brims with nutritious components that make it a smart addition to any meal. With its base of rice noodles, fresh vegetables, and a zesty sesame dressing, this slaw can serve as a refreshing side or a fulfilling main dish. Whether you’re preparing for a summer barbecue, a potluck, or simply looking to spice up your weeknight dinner, Crunchy Sesame Noodle Slaw offers versatility that caters to various culinary preferences.

Discover the perfect blend of flavors and crunch with Crunchy Sesame Noodle Slaw. This vibrant dish combines gluten-free rice noodles, fresh vegetables, and a tangy sesame dressing for a delightful meal that's both nutritious and satisfying. Ideal for summer barbecues, potlucks, or weeknight dinners, it features a colorful array of ingredients like cabbage, carrots, and bell peppers that not only enhance its appeal but also offer essential vitamins and fiber. Easy to prepare, this versatile slaw celebrates fresh eating while inviting customization to suit any palate. Enjoy a refreshing taste that nourishes and delights!

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Ingredients

8 oz. rice noodles

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup carrots, julienned

1 cup bell peppers (mixed colors), thinly sliced

1/2 cup green onions, finely chopped

1/4 cup fresh cilantro, roughly chopped

1/4 cup sesame seeds, lightly toasted

For the Sesame Dressing:

1/4 cup soy sauce

2 tbsp rice vinegar

2 tbsp sesame oil

1 tbsp honey or maple syrup

1 tsp fresh ginger, grated

1 clove garlic, minced

1 tbsp lime juice

Optional: 1 tsp chili paste or sriracha for an extra kick

Instructions

Cook the Rice Noodles: Begin by bringing a large pot of water to a rolling boil. Carefully add the rice noodles and cook them as per the package instructions, which generally takes about 3 to 5 minutes. Once cooked, drain the noodles and rinse them under cold water to halt the cooking process. Set them aside to cool completely.

Prepare the Vegetables: While the noodles are cooling, dedicate a moment to slicing and dicing. Finely shred the green and red cabbage, julienne the carrots, and thinly slice the assorted bell peppers. Next, chop the green onions and roughly chop the cilantro for a fresh finish.

Make the Dressing: In a medium-sized mixing bowl, combine the soy sauce, rice vinegar, sesame oil, honey or maple syrup, grated ginger, minced garlic, lime juice, and chili paste or sriracha (if you want a spicy kick). Whisk all the ingredients together until thoroughly blended and smooth.

Combine the Salad: In a large mixing bowl, gently combine the cooled rice noodles with the shredded green cabbage, red cabbage, julienned carrots, sliced bell peppers, chopped green onions, and cilantro.

Toss with Dressing: Drizzle the dressing over the noodle and vegetable mixture. Using gentle folding motions, toss everything together so that the noodles and veggies are evenly coated with the dressing.

Add the Crunch: Just before serving, sprinkle the lightly toasted sesame seeds over the slaw. Give it one last, gentle toss to incorporate the seeds throughout the salad.

Serve and Enjoy: You can serve this refreshing slaw immediately for crunchiness, or let it chill in the refrigerator for about 30 minutes to allow the flavors to meld. This versatile dish works beautifully as a vibrant side or can stand alone as a delightful main course.

Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4-6

- Presentation Tips: For a stunning visual, serve the slaw in a large glass bowl to showcase the colorful ingredients, garnished with additional cilantro and a sprinkle of sesame seeds on top.