Sesame and Cabbage Noodle Salad
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
This dish is perfect when you want comfort food in a hurry! This comforting pasta dish is ready in under 30 minutes. Since this salad is served cold, leftovers are perfect to pack for lunch the next day. I usually pack it alongside some roasted broccoli or a green salad.
Course: Entrees or Salad
Cuisine: dairy-free, egg-free, gluten-free, refined sugar-free, vegan, vegetarian
Servings: 4 servings
Author: Laurel
  • 8.8 oz brown rice noodles
  • 3 tablespoons sesame oil
  • 2 tablespoons freshly squeezed lime juice (from 1-2 limes depending on their size)
  • 2 tablespoons coconut nectar
  • 2 tablespoons liquid aminos OR coconut aminos OR gluten-free tamari
  • 2 cloves garlic , minced
  • 1 tablespoon minced ginger root (fresh not dried)
  • 1 teaspoon lime zest (from about 1 lime)
  • 1/2 head savoy cabbage , sliced into thin ribbons
  • 1 bunch scallions , sliced into rounds
  1. Cook noodles according to package directions. Drain and rinse thoroughly with cold water to cool the noodles completely. Set aside.
  2. In a small bowl, whisk together the sesame oil, lime juice, coconut nectar, aminos, garlic, ginger, and zest.
  3. In a large bowl combine noodles, cabbage, scallions, and dressing. Serve.
Recipe Notes

- If you don't have coconut nectar on hand, try subbing a mild flavored honey or agave.