Pasta salad is the best. It’s not really “cool” anymore but I don’t care. People call it “cold noodles” now. This pasta salad uses thick rice noodles as the base that I tossed with sesame oil, soy sauce, garlic, ginger, sriracha, and rice vinegar. Next I added kale, cauliflower, radish, and banana peppers. It came out amazing and I ate it for lunch 3 days in a row.
Cut the radish into thin quarter rounds.
Cook the pasta, rinse it, and toss it with all the ingredients. I had black and white sesame seeds on hand so I used both.
I use these super thick rice noodles for pasta salad called “poolee noodles” that I find at my local Asian market.
The vinegar and banana peppers give this a great tangy flavor. The thick rice noodles are so chewy and really make this salad satisfying.
Be sure to taste as you go and adjust the seasonings as needed.
Kale Sesame Noodle Salad
- 10 ounces thick “poolee” rice noodles see link in text above
- 1 bunch kale finely chopped
- 2 cups small chopped cauliflower
- 1 cup banana peppers with juices
- 10 radishes thin sliced into 1/4 rounds
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 1 teaspoon chile flakes
- 1/4 cup soy sauce or tamari for gluten free
- 1/4 cup sesame oil
- 1 tablespoon sriracha
- 1 tablespoon rice vinegar
- 2 teaspoons mirin
- 2 tablespoons maple syrup you can use honey but I was serving it to vegans
- Cook the noodles according to the package instructions
- Meanwhile, put the kale in a bowl and massage it to wilt.
- Add everything to the bowl with the kale and mix well. Chill and serve.