Cold Asian Sesame Noodle Salad for Summer

The best summer dinners start with something cool, crisp, and easy enough to make without heating the whole kitchen. This salad brings together springy noodles, crunchy vegetables, toasted sesame, and a creamy ginger dressing that clings to every strand.

I make this Cold Asian Sesame Noodle Salad for Summer when a heavy meal sounds like too much but a plain green salad won’t cut it. It works for weeknight dinners, packed lunches, picnics, and meal prep. This version stays especially fresh because the noodles are rinsed, drained thoroughly, and tossed with only part of the sesame dressing before chilling.

Why You’ll Love This Recipe

• It takes about 25 minutes using one pot and a large mixing bowl.
• The cold noodle salad stays fresh in the refrigerator for up to four days.
• Cucumber, carrot, and red cabbage provide plenty of color and crisp texture.
• The creamy dressing is naturally dairy-free and easy to make without a blender.
• Chicken, tofu, shrimp, or edamame can turn it into a complete summer meal.

Ingredients

For the Noodle Salad

• 12 ounces (340 g) dried Chinese wheat noodles, ramen noodles, or spaghetti
• 1 large English cucumber, about 7 ounces (200 g), cut into thin matchsticks
• 1 large carrot, about 4 ounces (115 g), peeled and cut into matchsticks
• 2 cups (140 g) thinly sliced red cabbage
• 4 scallions (40 g), thinly sliced
• ½ cup (15 g) chopped fresh cilantro
• 3 tablespoons (18 g) toasted sesame seeds

Chinese wheat noodles have the springiest texture, but spaghetti is a dependable and budget-friendly choice. Choose noodles that can hold their shape after rinsing and chilling.

For the Sesame Dressing

• ⅓ cup (80 g) tahini, well stirred
• ¼ cup (60 g) reduced-sodium soy sauce
• ¼ cup (60 g) unseasoned rice vinegar
• 2 tablespoons (30 g) toasted sesame oil
• 1½ tablespoons (21 g) maple syrup or honey
• 1 tablespoon (12 g) finely grated fresh ginger
• 2 garlic cloves (6 g), finely grated
• 1 tablespoon (15 g) chili crisp or chili-garlic sauce, optional
• 2–4 tablespoons (30–60 g) cold water, as needed

Use toasted sesame oil rather than regular sesame oil. It gives the sesame noodle dressing its rich, roasted flavor. Chinese sesame paste can replace tahini if you prefer a stronger toasted-sesame taste.

How to Make It

1. Prepare the Vegetables

Cut the cucumber, carrot, cabbage, and scallions into thin, similar-size pieces so they mix evenly with the noodles. Chop the cilantro and set aside one tablespoon of scallions for serving. If the cucumber looks very wet, pat it dry with a clean kitchen towel so it doesn’t water down the dressing.

2. Whisk the Sesame Dressing

Whisk the tahini, soy sauce, rice vinegar, toasted sesame oil, maple syrup, ginger, garlic, and chili crisp in a large bowl. The mixture may look thick or slightly separated at first. Gradually whisk in cold water, one tablespoon at a time, until the creamy sesame sauce falls from the whisk in a smooth ribbon.

Pro Tip: Transfer about ¼ cup of dressing to a small jar before adding the noodles. You’ll use it to refresh the salad after chilling.

3. Cook the Noodles

Bring a large pot of water to a rolling boil. Add the noodles and cook according to the package directions, usually 4–8 minutes. Start tasting one minute before the suggested cooking time. The noodles should be tender but pleasantly chewy because they’ll soften slightly as they absorb the dressing.

4. Rinse and Drain Thoroughly

Drain the noodles in a colander and rinse them under cold running water for 30–45 seconds, tossing gently until completely cool. Shake the colander several times, then leave the noodles to drain for two minutes.

Pro Tip: If the noodles still look wet, spread them briefly over a clean kitchen towel. Removing surface water helps the dressing stick instead of sliding to the bottom of the bowl.

5. Coat the Noodles

Add the well-drained noodles to the bowl of dressing. Toss with tongs until every strand has a light, even coating. Don’t coat the noodles with plain oil first. I learned this the hard way—the oil makes them slippery and keeps the tahini dressing from clinging properly.

6. Add the Crisp Vegetables

Add the cucumber, carrot, cabbage, scallions, cilantro, and two tablespoons of sesame seeds. Toss gently until the vegetables are evenly distributed through the Asian noodle salad. Avoid squeezing or aggressively mixing the cucumber because that releases moisture and can make the sauce thin.

7. Chill and Finish

Cover and refrigerate the salad for 15–30 minutes. Toss it again before serving, adding the reserved dressing as needed. If the sauce has become too thick, loosen it with one teaspoon of cold water or rice vinegar. Finish with the remaining sesame seeds and reserved scallions.

Expert Tips for Perfect Results

• Cook the noodles only until just tender; overcooked noodles become soft after chilling.
• Rinse them until completely cool to stop the cooking and remove excess surface starch.
• Drain the noodles thoroughly because water weakens the flavor and thins the dressing.
• Stir the tahini before measuring so the natural oil is evenly incorporated.
• Reserve some dressing because cold noodles continue absorbing sauce in the refrigerator.
• Add cilantro just before serving if you’re preparing the salad more than one day ahead.

Variations

• Use rice noodles and gluten-free tamari to make the salad gluten-free.
• Choose maple syrup instead of honey for a fully vegan version.
• Add 2 cups (280 g) shredded chicken or 8 ounces (225 g) cooked shrimp for extra protein.
• Add 8 ounces (225 g) crispy tofu or 1 cup (150 g) shelled edamame for a vegetarian meal.
• Mix in another tablespoon of chili crisp or a sliced Fresno pepper for a spicier version.
• Replace some cabbage with snap peas, bell pepper, radishes, or shredded broccoli stems.

Serving Suggestions

• Garnish each bowl with cilantro, scallions, toasted sesame seeds, and a lime wedge.
• Top the noodles with grilled chicken, shrimp, crispy tofu, or edamame for a complete dinner.
• Serve them alongside vegetable spring rolls or chicken lettuce wraps for a light summer spread.
• Offer extra chili crisp, soy sauce, and lime wedges so everyone can adjust the flavor.
• Pair the salad with jasmine iced tea, sparkling lime water, or a chilled dry Riesling.

Storage & Reheating

• Refrigerate the salad in an airtight container for up to four days.
• Store extra dressing separately and toss it with the noodles just before serving.
• Keep cucumber and cilantro separate when making the salad more than two days ahead.
• Don’t freeze the assembled salad; cucumber and cabbage lose their crisp texture after thawing.
• Serve the noodles cold or let them stand at room temperature for 10 minutes before eating.
• If you prefer them slightly warm, microwave only the noodles for 30–45 seconds at 50% power, then add the vegetables.