Cold Noodle Salad – Coriander Basil Dressing
Hey there,
I just remembered that I completely forgot to post the recipe to this amazingly delicious and fresh noodle salad. So before summer’s officially over I might as well share this recipe with you otherwise this definitely won’t be interesting anymore at least for anyone living in the Northern hemisphere.
Summer is coming to an end and so is my semester break and I’m going back to uni in about 2 weeks time. However, before diving straight into real life again I am heading to Italy once again to soak up those last rays of sunshine to be stocked up with all of the vitamin D for winter.
Anyways enough talking about my plans and on to the recipe. I actually came up with this recipe after eating at a Japanese restaurant in Florence. Yes I ate Japanese in Italy, however, we basically just wanted something else than pizza or pasta, which is basically all you can eat if you follow a plantbased diet in Italy. Also I’ve been to Italy at least 50 times so I kind of know what real Italian food tastes like. Anyways back to my story, we had this basil ramen salad concoction that was just incredibly delicious so I decided to give it a go myself. I ended up also adding some coriander to the dressing and a little sesame oil, which ended up tasting AMAZING. I also added loads of thinly cut veggies and of course the noodles. You can basically just add whatever veggies you like and also choose the noodles you prefer. I reccomend either using ramen noodles, rice noodles or kelp noodles. Howver, I wouldn’t opt for Italian style pasta.
So that’s that, let’s get cooking.
Cold Noodle Salad – Coriander Basil Dressing
Cold Noodle Salad – Coriander Basil Dressing
Cold Noodle Salad – Coriander Basil Dressing
Cold Noodle Salad – Coriander Basil Dressing
Cold Noodle Salad – Coriander Basil Dressing
- 1 big handful of bean sprouts
- ½ pepper, thinly sliced
- 1 handful of cherry tomatoes, halved
- ¼ red cabbage, thinly sliced
- ½ carrot, thinly sliced
- ½ chioggia beet, thinly sliced
- 2 servings of noodles of choice*
- 1 tbs sesame, toasted
- Dressing:
- 1 lime, juice
- 1 clove of garlic
- 2 dates
- ⅛ tsp Sriracha**
- 1 tsp sesame oil
- 1 tbs soy sauce
- 3 tbs water
- 1 bunch of basil
- ½ bunch of coriander
- Add all of the sliced veggies and the noodles into a large salad bowl.
- For the dressing blend together all of the ingredients and then add them to the veggies. Add the sesame and mix until well combined. Let the salad sit for at least one hour in the fridge. It will taste even better if you let the flavours come together for a couple of hours.
- Sprinkle with some more sesame seed and finish off with a drizzle of Sriracha. Serve with tofu marinated in soy sauce.
Enjoy your day!
Bisous,
It’s been a while since I’ve enjoyed a classic Asian noodle dish. I generally love using buckwheat soba noodles in a salad with red cabbage, sesame seeds, peanut sauce, carrots, Nori, and coriander! This truly looks like a winner. Your presentation is so colorful and vibrant!
Thanks for your comment, glad you like it! I have to try it with buckwheat noodles too, that would be so nice!!