Grab A Plate

Make each meal memorable

subscribe SUBSCRIBE BY EMAIL
info
You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Cold Noodle Salad with Carrot-Ginger Dressing

By 72 Comments

Spring is here (although friends in some parts of the country would disagree), and I’m ready for easy-to-make, fresh-flavored meals. Cold Noodle Salad with Carrot-Ginger Dressing ticks off those boxes, and leaves you satisfied!

Delight in Cold Noodle Salad with Carrot-Ginger Dressing!

I need to spend as much time outdoors as I can before summer hits and the temps skyrocket. I know I’ve mentioned before that the crazy summer heat is the price we pay in Phoenix for such wonderful weather the rest of the year. But geeze, does it get hot!

Dig in to Cold Noodle Salad with Carrot-Ginger Dressing -- perfect when you're short on time!

These days, with my extra time spent hiking and doing anything else outdoors, quick meal prep becomes essential. When good weather hits your parts, I’m sure you feel the same way! Since Cold Noodle Salad with Carrot-Ginger Dressing is so easy to make, you’ll want to keep the recipe on hand for the summer months, too! It’s also ideal for a Meatless Monday meal.

The dressing packs a color punch, and so does its flavor. In my opinion, it’s the star of this dish. You’ve probably had something similar at your favorite hibachi restaurant. This dressing is a vibrant orange color (thank you carrots), a little sweet, and a little zesty. I could drink it straight out of the blender!

Perfect for the warm weather and a Meatless Monday meal: Cold Noodle Salad with Carrot-Ginger Dressing!

I used brown rice ramen noodles (gluten free) to contrast the green of the baby bok choy and edamame, and the orange dressing. You could use your favorite noodles for this recipe, and your favorite greens, too.

Soon, the dessert poppies will be out, but just for a short time. Their orange color reminds me of the color of this Carrot-Ginger Dressing. Spring is all around – enjoy it while it’s here!

Spend less time on meal prep without sacrificing flavor and heartiness: serve Cold Noodle Salad with Carrot-Ginger Dressing!

Nuts about noodles? Try my recipe for Pan-Fried Udon Noodles with Garlic and Rapini. Another of my favorites: this recipe for Cold Sesame-Peanut Noodle Salad. Both are easy to make with a ton of flavor!

Serves 2

Cold Noodle Salad with Carrot-Ginger Dressing

This salad is perfect for when you're short on time, but you still want a delicious meal! What great flavor and color the dressing provides!

Save RecipeSave Recipe
Print Recipe

Ingredients

    For the dressing2 medium carrots
  • 2 tablespoons chopped white onion
  • 2 garlic cloves
  • 1-1/2-inch knob fresh ginger, peeled
  • 1/4 cup grapeseed oil (or you can use a light olive oil), plus extra to coat the noodles
  • 1-1/2 tablespoons toasted sesame oil
  • 1-1/2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon lemon juice
  • 1-2 teaspoons soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
    • For the salad2 (2-ounce) packages ramen noodles
  • 3 bunches baby bok choy, stems trimmed then diced and leaves torn
  • 1/2 cup shelled and steamed edamame
  • Sesame seeds as garnish

Instructions

    For the dressingAdd the ingredients to a blender and mix until smooth. Taste and adjust the seasoning, as needed. Refrigerate until ready to serve.
  1. Stir before using.
    2. For the saladCook the noodles according to the package directions. Drain, then rinse in cold water.
  2. Drain again and drizzle about 1/2 teaspoon of the oil over them. Toss to coat and refrigerate until cold.
  3. When cold, toss the noodles with the bok choy leaves and diced stems, and edamame.
  4. Add to individual plates, garnish with the sesame seeds, and serve with the Carrot-Ginger dressing.

Notes

This salad serves two, but you could easily double it to serve more people. Use your favorite noodles and greens in this dish, to your liking!

7.8.1.2
37
https://www.azgrabaplate.com/cold-noodle-salad-with-carrot-ginger-dressing/

Nutrition

Calories: 889 cal
Carbohydrates: 89 g
Fat: 53 g
Sodium: 2835 g
Protein: 30 g
Fiber: 18 g

Subscribe
subscribe

You can unsubscribe anytime by clicking the "unsubscribe" link at the bottom of emails you receive.

Comments

  10. valentina says

    This recipe sounds absolutely delicious and it's so beautiful! I've always loved ginger dressings -- especially with noodle salads. I also love the dessert and the poppies must be stunning!
    Reply

  14. Laura @MotherWouldKnow says

    The salad looks great, but it's the dressing that is where I'd begin. I'm a ginger fanatic and love the idea of combining it with carrots in a salad dressing. It could go so well on lots of different type of salads.
    Reply

  26. pragati says

    The noodles look great, sort of like squid ink noodles? The dressing sounds tasty and is really colorful. As you say, it is totally drink worthy and sounds like a great combination for a smoothie too.
    Reply

    • Patricia says

      Hi Pragati - they look like squid ink noodles, but they're made of brown rice! Great idea for a smoothie! Thanks so much!
      Reply

  31. Deb @ Cooking on the Front Burner says

    Your salad looks wonderful and I especially love the dressing - one that I'm sure would work well with other dishes too!
    Reply

  33. The Vegan 8 says

    This is such a beautiful Salad and so perfect to break in Spring! I'm especially in love with that dressing...so much amazing flavor going on. I can only imagine how delicious this was!
    Reply

Leave a Comment

Your email address will not be published. Required fields are marked *

Rate this recipe: ☆☆☆☆☆