Cold Tahini Noodle Salad with Lime & Black Sesame

This is the kind of recipe I turn to when I want something fresh and vibrant, but not complicated. When I want a break from the classic family favourites and the usual requests. One can only have so much lasagne, nachos and burgers, even if I do “healthify” them!

This is one of my go-to choices. Cool noodles. A creamy tahini dressing. Plenty of colour and crunch. And enough for leftover lunches the next day, which always feels like a small win. To keep the whole family happy, I usually serve it alongside grilled satay tofu or a good ol’ supermarket free-range pre-roasted chicken. The dressing is really where it all comes together. Creamy tahini balanced with lime, a touch of maple and just enough sambal to gently warm things up without overpowering the bowl. Fresh, vibrant and the sort of simple choice that keeps everyone fed… without draining the cook.

Serves 4

Ingredients

For the salad:

• 250g rice noodles or soba noodles
• 1 cup shredded red cabbage
• 1 cup grated or julienned carrot
• 1 red capsicum, thinly sliced
• 2 spring onions, finely sliced
• ½ cup fresh coriander leaves
• 1 tablespoon black sesame seeds

For the tahini lime dressing

• ¼ cup hulled tahini
• Juice of ¼ lime
• 1 tablespoon tamari or soy sauce
• 1 tablespoon sambal oelek
• 1 teaspoon maple syrup
• 1 tablespoon warm water, plus extra if needed to thin

Method

1. Cook the noodles according to packet instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a small bowl, whisk together the tahini, lime juice, tamari, sambal oelek and maple syrup. Add one tablespoon of warm water and whisk until smooth and creamy. If the dressing feels too thick, add a little more water, one teaspoon at a time, until it reaches a pourable consistency.
3. In a large bowl, combine the cooled noodles, cabbage, carrot, capsicum, spring onions and coriander.
4. Pour over the dressing and toss well to coat everything evenly.
5. Finish with a generous sprinkle of black sesame seeds before serving.

This salad can be enjoyed immediately, or chilled for 30 minutes to allow the flavours to develop further.