Sesame Noodle Salad with Carrot-Sesame Vinaigrette


A Vietnamese-inspired Salad packed with vibrant fresh veggies and tossed with a sweet and tangy Carrot-Sesame Vinaigrette. Spring has SPRUNG, my friends.




Spring is finally here, and I couldn’t be happier! After a long, cold winter indulging on all of those heavy, rich and creamy comfort foods, it’s time to lighten things up. Vietnamese food is one of my favorites. I love those fresh, vibrant flavors! It’s so satisfying yet it doesn’t leave you feeling heavy or weighed down. This salad makes a great side dish or add protein, such as chicken or shrimp for a light but filling main course.

Sesame Noodle Salad with Carrot-Sesame Vinaigrette

Recipe Source: A Vintage Kitchen


  • 8 oz. rice vermicelli noodles
  • 3 – 4 large carrots, spiralized or shredded
  • 2 small cucumbers, thinly sliced
  • 1/2 red pepper, thinly sliced
  • 1/2 yellow pepper, thinly sliced
  • 4 green onions, thinly sliced
  • fresh cilantro
  • 1/2 cup crushed peanuts

Carrot-Sesame Vinaigrette

  • 3/4 cup chopped carrot
  • 1/4 cup cooking liquid from the carrot
  • 1 1/2 Tablespoon sugar
  • 1 to 2 teaspoons Sriracha, or to taste
  • 1 Tablespoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 1/2 Tablespoon Tamari
  • 1/2 teaspoon salt
  • 3 Tablespoon rice vinegar
  • 1/3 cup neutral flavored oil such as canola oil


  1. Cook carrot in a small amount of salted water until tender. Drain, reserving 1/4 cup of the cooking liquid.
  2. Puree all of the vinaigrette ingredients in a blender or food processor. Taste and adjust the seasoning to your preference.
  3. Meanwhile, soak noodles in boiling water until firm but slightly softened, about 3 minutes. Drain and rinse with cold water to stop the cooking process. With a pair of clean kitchen scissors, cut into smaller pieces.
  4. Mix all ingredients together with the vinaigrette. Serve chilled. Keep salad in a tightly closed container in the refrigerator, up to 4 days. Yields: 4 main course servings


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