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Cold Spiralized Sesame Noodle Salad

Cold Spiralized Sesame Noodle Salad

It is one more healthy ad full of nutrients recipe. It is magically right for you. Your kids will like sesame noodle salad. Let’s know about its recipe. It is very easy and simple to make.

Read About: Indian Spiced Rice Lentil Salad


The salad is very healthy for us. The word salad is derived from Latin word “sal” comes from French, which means salt or salty. It’s a fantastic recipe called Top 5 Healthy and Best Recipes of Salad. Salads use in different kinds of foods items which include fruits, vegetables, grains, and eggs, etc. Salads may be served at any time during the meal such as appetizer salads, dessert salads, and palate-cleaning salads. The salad is a small dish composed of a variety of different uncooked raw vegetables, fruits, meats, etc. usually consisting of green vegetables.

Read About: A Gloriously Green Brussels Sprout Kale and Lentil Salad

Types of salad

Usually, salads are many kinds, but these are the main types of salad which we use in our daily life.

  • Chicken salad (Worldwide)
  • Arab salad (Arab cuisine)
  • Cobb salad (USA)
  • Egg salad (Worldwide)
  • Fruit salad (Worldwide)
  • Macaroni salad (Worldwide)
  • Vegetable salad (worldwide)
  • Green salad (global)
  • Bound salad (global)
  • Main course salad (global)
  • Dessert salad (global)
  • Cheery dump salad (global)
  • Tomato Feta Salad (global)

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Yield: 4 servings

Cook Time: 3 minutes

See Also
Diabetic Breakfast Ideas

Cold Spiralized Sesame Noodle Salad


  • One seedless English cucumber, Blade D, noodles trimmed
  • One large carrot, peeled, Blade D, noodles cut
  • 1/2 cup shelled frozen edamame, defrosted (or peas)
  • One medium zucchini, Blade D, noodles trimmed
  • 4-5 cups spinach, thinly sliced
  • 1/2 cup roughly chopped roasted unsalted almonds

For the dressing:

  • 1/4 cup rice vinegar
  • Two tablespoons tahini or creamy almond butter
  • Two tablespoons tamari (or soy sauce)
  • One teaspoon honey
  • One tablespoon sesame oil
  • One garlic clove, pressed and minced
  • One tablespoon freshly grated ginger
  • One tablespoon sesame seeds
  • One teaspoon sriracha sauce (or chili-garlic sauce or red pepper flakes)

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  1. Pat dry the cucumber noodles to get rid of extra dampness. Put into a big mixing bowl along with the carrot and zucchini noodles. Done in the edamame, spinach, and almonds.
  2. Beat jointly all of the ingredients for the dressing as it is creamy. Taste and adjust if essential.
  3. Transfer the dressing over the noodle salad and toss to combine carefully. Serve instantly or chill for future use, 1-2 days in the refrigerator for optimal freshness.

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