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Crunchy Sesame Noodle Slaw is a vibrant and delicious dish that combines the best of both flavor and texture, making it an appealing choice for various occasions. Whether served as an appetizer, a side dish, or even a main course, this slaw is sure to impress with its colorful presentation and satisfying crunch. The combination of noodles, crisp vegetables, and a rich sesame dressing creates a dish that not only pleases the palate but also nourishes the body.

Crunchy Sesame Noodle Slaw

Discover the vibrant Crunchy Sesame Noodle Slaw, a delightful mix of noodles, fresh vegetables, and a rich sesame dressing that will elevate any meal. This recipe not only boasts a colorful presentation but is also packed with nutrients, making it a perfect choice for health-conscious eaters. Ideal as a side dish or a light main course, you can customize it with proteins and seasonal veggies to suit your taste. Enjoy the satisfying crunch and bold flavors in every bite!
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Ingredients
  

8 oz (225g) whole wheat spaghetti or soba noodles

3 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup carrots, julienned or grated

1 cup bell peppers (red, yellow, or orange), thinly sliced

1 cup snap peas, trimmed and halved

1/2 cup green onions, chopped

1/2 cup fresh cilantro, chopped

1/4 cup sesame seeds, toasted

1/4 cup sliced almonds (optional for extra crunch)

For the Sesame Dressing:

1/4 cup soy sauce

2 tablespoons rice vinegar

2 tablespoons sesame oil

1 tablespoon honey (or maple syrup for a vegan option)

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 teaspoon chili paste or Sriracha (optional for heat)

Salt and pepper to taste

Instructions
 

Cook the Noodles: In a large pot of boiling salted water, cook the whole wheat spaghetti or soba noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Vegetables: While the noodles are cooking, prepare the green and red cabbage, carrots, bell peppers, snap peas, green onions, and cilantro. Use a sharp knife or a mandoline for even slicing. Transfer all the veggies to a large mixing bowl.

      Make the Dressing: In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and chili paste (if using). Adjust the seasoning with salt and pepper to taste.

        Combine Everything: Add the cooled noodles to the large bowl of vegetables. Pour the sesame dressing over the mixture and toss well to combine. Make sure every strand of noodle and piece of vegetable is coated in the dressing.

          Add Crunch: Gently fold in the toasted sesame seeds and sliced almonds (if using) for an added crunch.

            Chill and Serve: For the best flavor, let the slaw sit in the refrigerator for at least 30 minutes before serving. Toss again before serving and garnish with extra sesame seeds and fresh cilantro if desired.

              Prep Time: 20 min | Total Time: 1 hr | Servings: 4-6