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Asian Pasta Salad

Asian noodle salad with sesame-ginger dressing, tossed with edamame, crunchy cabbage, and carrots. This chilled Oriental salad features spaghetti or linguine for a light, glossy sesame dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
chilling 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Asian Fusion
Calories: 520
Ingredients Method Notes

Ingredients
  

Pasta salad base
  • 1 lb spaghetti or linguine broken into thirds
  • 2 cup edamame shelled
  • 2 cup red cabbage shredded
  • 1 cup carrots shredded
  • 1 red bell pepper thinly sliced
Sesame-ginger dressing
  • 0.25 cup soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 1 tbsp honey
  • 1 tbsp fresh ginger grated
  • 2 clove garlic minced
  • 0.25 cup green onions sliced
  • 2 tbsp sesame seeds
  • 0.25 salt to taste
  • 0.25 pepper to taste

Method
 

Cook and cool the pasta
  1. Cook spaghetti or linguine according to package directions, then drain and rinse with cold water to stop the cooking.
  2. Spread the pasta on the counter briefly until it’s cool to the touch, then let it sit while you mix the dressing.
Make the sesame-ginger dressing
  1. Whisk soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, salt, and pepper together until uniform.
  2. Taste and adjust with more salt and pepper if needed, then whisk again to fully combine.
Assemble and chill
  1. Combine spaghetti or linguine, edamame, red cabbage, carrots, and red bell pepper in a large bowl.
  2. Pour the dressing over the salad and toss to coat every piece.
  3. Refrigerate for at least 1 hour to let the flavors meld and the vegetables stay crisp.
  4. Top with green onions and sesame seeds before serving for added crunch and visible sesame flecks.

Notes

For best crunch, refrigerate covered but avoid soaking the vegetables too long—4 to 24 hours is ideal. This salad keeps in the fridge for 3 days; freezer is not recommended due to texture changes. For a lower-sugar option, replace honey with a sugar-free honey substitute or use 1 tbsp rice syrup/monk fruit sweetener to taste while keeping the ginger flavor intact.