Sesame Noodle Salad Bowls are just the thing for hot summer mealtimes. They are loaded with a rainbow of colorful fruits and vegetables and topped with either seared tofu or sauted shrimp.
These Sesame Noodle Salad Bowls are nutritious, colorful and oh so tasty! Great as individual salads or as a side dish for a summer cookout.
Last weekend it was in the low 50s here in West Virginia. But the last three days its been almost 90! So after that 40 degree jump, I guess it’s officially salad season! And when it’s warm and the garden is exploding with yumminess, my go to is usually something Asian.
Now at this point the only part of these Sesame Noodle Salad Bowls coming from my garden is the cilantro, but it won’t be long until the peppers, cucumbers and carrots will also be home grown. And nothing encourages you to eat healthy like growing your own food!
Asian inspired salads are a great way to get in your daily recommended dose of fruits and vegetables because the sweet and salty dressings go really well with a wide variety of produce. That is absolutely the case with this Sesame Cashew Dressing. Its a little bit sweet, salty from the soy sauce and rich and creamy thanks to the cashews. It goes with spicy, tart, sweet or crunchy flavors!
We loaded this dish with an array of bright veggies and just a small portion of noodles because spiralized carrots help to fill out the noodles. And spiralized carrots means playing with your grown up toys, right? Crank, spin, crank, spin and out pops curly carrot noodles. Fun and healthy!
But most importantly, it’s scrumptiously good! Lots of textures and flavors to delight in. And the color just draws you in. I also love that Asian inspired salads work so well with different diets. I made this with shrimp in one and tofu in another, but nothing is stopping you from using chicken, beef or pork. This Swiss Army Knife of a salad is sure to please vegetarians, pescetarians, and carnivores alike. Beyond the amazing versatility of this salad’s protein choice it can also be made in advance for lunch at the office or its a fantastic side dish for picnics, served family style.
THIS is why I love summer and why I can’t wait to start pulling all this goodness from my garden.
Give this Sesame Noodle Salad Bowls a whirl and you will not be disappointed.
Noodle Bowl Recipe
Ingredients
Cashew Dressing
- ½ cup cashews
- 1 dried Thai chile
- 3 tablespoons canola oil
- 1 tablespoon freshly grated ginger
- 2 tablespoons soy sauce
- ¼ teaspoon sesame oil
- 1 tablespoon honey
- 2 tablespoons water
Sesame Noodle Salad
- 1 cucumber julienned
- 1 red bell pepper julienned
- 2 cups spiralized carrots
- 1 mango diced
- 1 cup red cabbage thinly sliced
- ½ pound spaghetti , cooked
Shrimp
- 16 meduim sized shrimp
- 1 dried thai chile
- salt and pepper to taste
- canola oil
Tofu
- 1 package firm tofu
- 2 tablespoons soy sauce
- 1 tablespoon honey
- drop of sesame oil
- canola oil
Garnish
- jalapeno
- serrano pepper
- limes
- cilantro
- scallions
- sesame seeds
Instructions
Dressing
- Combine all dressing ingredients in a blender and process until smooth.
Tofu
- Drain tofu and cut into cubes.
- Layer tofu on a couple paper towels and top with a couple more.
- Place a plate on top of the tofu and let sit for at least 5 minutes, to drain the tofu of excess moisture.
- Combine the soy sauce, honey and sesame oil in a shallow dish and stir to combine.
- Add the tofu and let marinate for 5- 10 minutes, turning cubes over gently every few minutes.
- Generously oil a medium sized skillet and heat over medium high heat.
- Add tofu, reserving marinade for later.
- Sear tofu, gently flipping until all sides are browned.
- Add in marinade, turn heat to high and sauté for a couple more minutes.
Shrimp
- Peel and devein shrimp.
- Crush Thai chile.
- Sprinkle shrimp with salt, pepper and Thai chile.
- Oil a large saute pan and heat over medium high heat.
- Once the oil is hot, saute shrimp for about 2-3 minutes per side, or until light pink.
Assemble Salad
- Toss spaghetti and carrots with dressing and top with shrimp or tofu, veggies, mango and desired garnishes.
- Serve immediately or place in an airtight dish and refrigerate up to 24 hours.
Nutrition
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heather (delicious not gorgeous) says
i love that there’s veggies and noodles; it’s the perfect balance between salad but enough carbs to keep me happy and satisfied! the dressing sounds so creamy and flavorful, especially with the cashews blended in.
Vintage Kitty says
Glad to know I’m not alone in the can’t-live-without-carbs-club!
ERICA WEAVER says
i just got a wok and looking for good recipes this is a plus and a win win thank you !!
Vintage Kitty says
Glad to be of help!
adriana says
seems pretty good.
jberry says
Made a tray of Pistashio & Wasabi Crusted Chops last week. My first response was, “why don’t we incorporate more nuts in our entrees?”.
Lorrie Schoettler says
This one is completely off my keto diet, but I know a few people who will love, love, love it!
sarah k @ the pajama chef says
oooh, what a great idea! the weather has been so crazy here in tennessee too.
melody says
Oh! Wow! This would give my KitchenAid Spiralizer a good work-out! (& I’ve got the perfect rice noodle to add to the bowl.)
Jenna Urben says
Yum, this looks great! I love how you incorporated the tofu.
Olga says
I’m a huge fan of salads. This looks so so yummy
Renee Birchfield says
That dressing sounds wonderful! I love making Asain inspired dishes and this looks right up my ally!
Victoria Watts says
This is probably one of the greatest recipes I’ve seen. I love all of the ingredients, and I’m sure I’ll love them even more mixed together. I know most people think “yuck!” when it comes to tofu, but I think it’s so delicious.
Jen Dantuma says
Lovely! I would eat with the shrimp – every time I’ve tried tofu, I haven’t liked it.
Jill Hanson says
This presentation is so pretty and appetizing, So many options too!
Jennifer Heintz says
It is the dressing that is inspiring me to try this salad. Thank You for sharing.
Edye says
This looks amazing! Gorgeous photos :)
Elena says
Looks so delicious! I am going to try this recipe. Thanks!
Darlene Carbajal says
That looks amazing! Yum!
Melissa Storms says
This looks delicious, I don’t eat shrimp but I think the tofu alone would be satisfying enough for me. I came to your blog for a giveaway but I am staying and have subscribed to your newsletter because of the wonderful recipes and the beautiful food pics.
Julie says
I love shrimp and how light and delicious this recipe. Actually, I’m enjoying all of our recipes!
Ann Fitch says
Thank you for posting this! My pescatarian daughter is always looking for new recipes and I know she’ll love this one! Everything she likes!!!
Susan D says
Another winner that I absolutely must try! No tofu for us but I’ll cube up some chicken and refuse to call it by name. I absolutely love Thai peanut noodles so am anxious to try this version with the creamy cashew. And of course, when preparing this, I am going to strive to make my bowls look as beautiful as what you have pictured. Stunning array of freshness and color.
Mary says
This looks like just the thing for a hot summer day-light, but enough fiber and protein that you won’t be hungry again for a while.
Allyson Becker says
Not a fan of the tofu, but I think I can improvise. A delightful recipe!
Meg Tucker says
Your speaking my language on his one. I’d do shrimp and my hubby would love the seared Tofu!
Tammy Catterton says
Just love a fiesta salad this one fits the bill so colorful yet yummy . Will have to try it
jules m. says
i am definitely going to try this, it looks so pretty and healthy and I would LOVE to eat that for lunch!!
Kayla Klontz says
Oh my goodness, I want this in my belly right now! Lol
Nancy says
What colorful and pretty salads! These would make an attractive and delicious meal.
Vintage Kitty says
Thanks! And it is a meal salad. Very filling.
Laurie Emerson says
This looks so good and I can’t wait to give it a try!
Vintage Kitty says
Hope you love it!
Aline says
The cashew dressing sounds incredible, I have to try it. I love all food which has an Asian flavor, so good!
Vintage Kitty says
Thanks Aline! Years later, this is still my go to recipe for picnics and potlucks!