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Rainbow Thai Basil Noodle Salad with Sesame Vinaigrette
Serves 6
15 mins prep
5 mins cook
20 mins total
A tasty salad packed full of Thai flavors
2 servings
1. To make the vinaigrette, combine the tahini, honey, lime juice, lime zest, fish sauce, garlic, and ginger in a small mason jar. Seal the jar and shake until the vinaigrette is combined.
2. Cook the rice noodle according to package directions. Drain and rinse under cold water. Add the noodles to a large salad bowl and toss together with the baby kale, edamame, carrots, bell peppers, lemongrass, green onions, herbs, and sesame seeds. Drizzle with the the vinaigrette and toss well to combine. Serve the salad warm or cold.