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!
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!
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!
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!
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!
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!
- 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
- 3 bunches baby bok choy, stems trimmed then diced and leaves torn
- 1/2 cup shelled and steamed edamame
- Sesame seeds as garnish
- Stir before using.
- Drain again and drizzle about 1/2 teaspoon of the oil over them. Toss to coat and refrigerate until cold.
- When cold, toss the noodles with the bok choy leaves and diced stems, and edamame.
- Add to individual plates, garnish with the sesame seeds, and serve with the Carrot-Ginger dressing.
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!