Call upon traditional Japanese flavors to create this delicious, vegan salad, which is packed with veggies, udon noodles, and a flavorful sauce.
- 9.5 ounces dried udon noodles
- 1 tablespoon rice vinegar
- 2 tablespoons orange juice
- 1 tablespoon agave nectar
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon unsalted creamy peanut butter
- ½ teaspoon minced fresh ginger
- 2 medium garlic cloves, minced
- ¼ teaspoon crushed red pepper
- 8 ounces fresh snow peas, trimmed and halved
- 1 medium carrot, sliced into small matchsticks
- 3 green onions, white and green parts, sliced
- 1 tablespoon sesame seeds
- To prepare noodles: Bring a medium pot of water to a boil. Add the udon noodles and cook, uncovered, over medium heat for about 10 minutes (according to package directions). Place in a colander and rinse with cold water, draining off the liquid. Set aside.
- To make dressing: In a small dish, make the dressing by whisking together the vinegar, orange juice, agave nectar, soy sauce, sesame oil, peanut butter, ginger, garlic, and crushed red pepper.
- To prepare salad: Transfer the rinsed, cooled noodles to a large mixing bowl. Add the dressing and toss with the noodles. Add the snow peas, carrot, and green onions and toss again.
- Sprinkle with sesame seeds. Chill until serving time.
Variations: Add 8 ounces of cubed tofu (pressed, for best results) or one 15-ounce can (1 ¾ cup) of drained and rinsed, no salt added beans, such as adzuki or kidney, in step 3.
To make this recipe gluten-free, swap out gluten-free rice noodles for udon noodles, and use gluten-free soy sauce.
- Category: Salad
- Cuisine: Asian
- Serving Size: 1 cup
- Calories: 230
- Sugar: 7 g
- Sodium: 315 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 9 g
Keywords: vegan salad, sesame salad, vegan asian salad