Sesame Noodle Salad

Servings 6 servings
Author Lauren Brennan


  • 3/4 lb whole wheat spaghetti
  • 1 red pepper julienned
  • 1/2 head savoy cabbage shredded
  • 3 green onions chopped
  • 1/3 cup cilantro chopped
  • 1 large carrot peeled and julienned
  • 1/4 cup cashews toasted and chopped
  • 1/2 package ramen noodles crushed

for the dressing:

  • 2 cloves garlic finely minced
  • 1 tablespoon ginger finely minced
  • 3 tablespoons soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons sesame oil
  • 2 tablespoons white wine vinegar or plain white vinegar would work too
  • 1/4 cup canola oil or any other light oil
  • salt
  • pepper


  1. Combine all ingredients for dressing first. Cook spaghetti until al dente- you want it to be chewy, not soft and mushy. Drain pasta and toss with half of prepared dressing while its still warm. Set aside. In large bowl toss all vegetables together. Add in cooked spaghetti and mix. Pour in remaining dressing and toss to coat. At this point, it all should be luke warmish. Its really good like this, or you can refrigerate it until its cold. So, once you're ready to eat, top the salad with crushed ramen and cashews.


  1. - If you know your family won't eat the whole dish in one setting, don't top the entire thing with the ramen and cashews. They will get soggy and mushy and gross in the salad overnight and eating it the next day isn't all that delectable... unless you like soggy and mushy things, in which case you can ignore this whole thing.
  2. - If you don't have cashews, then use almonds or peanuts. Just make sure they are raw and unsalted. The nuts are really quite an optional thing too, so if you don't have them on hand, its not the end of the world.
  3. - Feel free to switch out the vegetables for ones your family will like/what you have in the fridge. The dressing is pretty strong so it makes vegetables more palatable for picky eaters.