Refreshing Summer Tahini Noodle Salad with Veggies
Creating the Summer Tahini Noodle Salad was an exciting adventure that began during a spontaneous weekend picnic. My friends and I had planned a day at the park, but as I rummaged through my kitchen, I realized I needed a dish that was quick to prepare, easy to transport, and could handle the warm weather. I wanted something light, refreshing, and packed with flavors to complement the sunny day.
An Asian Inspiration
I decided to go with a noodle salad, inspired by the Asian flavors I adore. I had some gluten-free spaghetti on hand, and I thought, why not? I could transform it with a creamy tahini dressing and fresh summer vegetables. The idea was to keep it vegan and gluten-free, so everyone could enjoy it.
First, I gathered my ingredients. I shredded a large carrot and a cucumber, thinking about the crunchy texture they would add to the noodles. I always keep tahini in my pantry.
Next, the noodles. I remembered a trick from my grandmother about pouring hot oil over aromatics to release their flavors. I heated some olive oil until it was smoking hot, then poured it over the green onions, garlic, and a hint of cayenne pepper. The sizzling sound and the fragrant aroma that filled the kitchen reassured me this salad was going to be special.
Dressing it Up
I whisked together the tahini dressing, adding soy sauce, healthy apple cider vinegar, and a touch of coconut sugar for balance. The dressing came together creamy and tangy, just as I had hoped. Combining everything in a large bowl, I tossed the noodles with the vegetables and the luscious dressing.
The result was even better than I imagined. The Summer Tahini Noodle Salad was vibrant and full of contrasting textures and flavors. At the picnic, it was a hit—everyone loved the creamy tahini dressing with the fresh, crunchy vegetables. It was the perfect summer dish, and I knew it was a recipe I’d be making again and again.
Chef’s Notes – Summer Tahini Noodle Salad
- Pouring hot oil over the aromatics releases their flavors and adds depth to the salad. Make sure the oil is hot enough to sizzle when poured.
- Rinse the cooked noodles with cold water to stop the cooking process and prevent them from sticking together.
- For a more substantial meal, add grilled tofu, tempeh, or our Vegan Parmesan Chickpea Sprinkle to this Summer Tahini Noodle Salad. This recipe is also a great pair with our Spicy Grilled Chow Fun Skewers.
- Let the salad sit in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
- If you have leftover dressing, store it in an airtight container in the refrigerator for up to a week. Use it on other salads or as a dip for vegetables.
Summer Tahini Noodle Salad
Dive into the flavors of summer with this delightful Tahini Noodle Salad! Packed with crunchy cucumbers and carrots, and drizzled with a creamy tahini dressing, this dish is perfect for a light lunch or a side at your next BBQ. It’s gluten-free, vegan, and bursting with fresh, vibrant flavors that will leave you craving more. Get ready to impress your taste buds!
4
servings10
minutes15
minutes350
kcal25
minutesKeep the screen of your device on
Ingredients
Salad
10 cups water
1 large carrot, shredded
10 ounces uncooked gluten-free spaghetti
1 large cucumber, seeded and shredded
Sauce/Dressing
1½ tablespoons extra virgin olive oil
1 green onion, finely chopped
2 cloves garlic, minced
1/8 teaspoon cayenne pepper or chili powder
1 teaspoon sesame oil
¾ teaspoon salt
1 tablespoon gluten-free low sodium soy sauce
1½ tablespoons apple cider vinegar
3 tablespoons tahini
½ teaspoon organic coconut sugar
3 tablespoons spice broth (see note for instructions)
Garnish
1 teaspoon sesame seeds
- Alternative Ingredients:
Soy Sauce: Tamari or coconut aminos for soy-free option.
Coconut Sugar: Brown sugar or maple syrup.
Gluten-Free Spaghetti: Rice noodles or zucchini noodles for a low-carb option.
Directions
- Preparing Vegetables – Bring a large saucepan of water to a boil. Blanch the shredded carrots for about 1 minute. Remove with a ladle and place in a strainer; set aside.
- Cooking Pasta – Add the uncooked gluten-free spaghetti to the boiling water and cook according to package directions. Rinse with cold water and drain well. Use a salad spinner to remove excess water if necessary.
- Combining Ingredients – Transfer the cooked spaghetti into a large mixing bowl. Place the chopped green onion, minced garlic, and cayenne pepper on top of the spaghetti.
- Heating Oil – Heat a skillet over high heat until it’s smoky hot. Add the olive oil and wait for 15-30 seconds until the oil is hot. Pour the hot oil over the green onion, garlic, and cayenne pepper in the mixing bowl. Gently toss to combine.
- Making Dressing – In a small mixing bowl, whisk together the remaining sauce ingredients: sesame oil, salt, soy sauce, apple cider vinegar, tahini, coconut sugar, and spice broth.
- Final Assembly – Before serving, combine the shredded cucumber and carrots with the spaghetti in the large mixing bowl. Pour the prepared sauce over the mixture and toss gently to coat evenly.
- Garnishing – Sprinkle sesame seeds on top as a garnish before serving.
Equipment
- chef’s knife
- cutting board
- saucepan
- Salad Spinner
- large mixing bowl
- small mixing bowl
- Skillet
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 45g
- Protein: 8g
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 300mg
- Fiber: 5g
- Sugar: 5g
- Vitamin A: 120IU
- Vitamin C: 15mg
- Calcium: 10mg
- Iron: 15mg
Summer Tahini Noodle Salad
Cooks in 25 minutesDifficulty: EasyDive into the flavors of summer with this delightful Tahini Noodle Salad! Packed with crunchy cucumbers and carrots, and drizzled with a creamy tahini dressing, this dish is perfect for a light lunch or a side at your next BBQ. It’s gluten-free, vegan, and bursting with fresh, vibrant flavors that will leave you craving more. Get ready to impress your taste buds!
FAQs – Summer Tahini Noodle Salad
Can I use regular spaghetti instead of gluten-free?
Yes, you can use regular spaghetti if you don’t need the dish to be gluten-free. Follow the same cooking instructions.
What can I use instead of tahini?
You can substitute tahini with almond butter, cashew butter, or peanut butter for a different flavor.
Can I make this Summer Tahini Noodle Salad ahead of time?
Yes, you can prepare the salad a day in advance. Store the noodles and vegetables separately from the dressing and combine just before serving to keep it fresh.
How do I make spice broth?
To make spice broth, steep 1 teaspoon of your favorite spice blend (such as five-spice powder or a mix of coriander and cumin) in 1 cup of hot water for 5-10 minutes. Strain and use as directed.
How do I keep the salad from getting watery?
Make sure the spaghetti and blanched carrots are well-drained. Using a salad spinner can help remove excess water.
Can I add other vegetables to the salad?
Yes, feel free to add vegetables like bell peppers, edamame, or snap peas for added crunch and nutrition. This will add more dimensions of flavor and texture to your Summer Tahini Noodle Salad.
