(Credit: Jaimee Lee Haddad)
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Preparation 120 min
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Portions
8 people
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Difficulty
Easy
Ingredients All ingredients
- For the salad:
- 1 packet spaghetti pasta
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 10-15 leaves of kale
- 2 tablespoons vinegar
- 5 medium carrots, peeled
- 6 medium cucumbers
- 1 red onion
- 6-8 small red radishes
- 1 head of broccoli
- 100 grams toasted sesame seeds
- For the dressing:
- 230 milliliters of apple cider vinegar
- 3 cloves of garlic
- 1 medium carrot, peeled
- 1 tablespoon dried ginger
- 1/2 teaspoon turmeric
- 1 teaspoon smoked paprika
- 2 tablespoons ketchup
- 1 tablespoon tahini paste
- 1 tablespoon soy sauce
- 80 milliliters of sesame oil
- 100 milliliters of olive oil
- Salt to taste
Preparation Rainbow Noodle Salad
- Fill a large pot with water, and add 1 teaspoon of salt and 1 teaspoon of baking soda. Bring to a boil. Once boiling, add the whole packet of spaghetti and stir. Do not cover with a lid, as it will boil over. Cook until the noodles are cooked through but with a bite (al dente).
- Strain immediately and rinse the noodles with cold water. They should have a slight bounce to them because of the baking soda. Drizzle with 1 tablespoon of sesame oil, mix well and set aside to cool.
- In the meantime, chop your vegetables. For the kale, remove the stems and finely chop into thin ribbons. Place in a bowl with 2 tablespoons of vinegar and a sprinkle of salt. Massage the kale in the vinegar to draw out the bitterness from the leaves. Squeeze out the excess liquid with your hands and place it in another bowl. Set aside.
- Slice your broccoli into little pieces. Set in a bowl.
- Thinly slice the carrots and cucumbers and place in separate bowls. You can use a vegetable peeler, mandolin, or a sharp knife. Set aside.
- Thinly slice the red onion and place it in a bowl of cold water until you are ready to use it. This will draw out the bitterness.
- Thinly slice the radishes and cut them into half moons. Place in a bowl with a tablespoon of vinegar and cold water. Let soak until you are ready to assemble.
- For the dressing, put all the ingredients into a blender and blend until smooth. Taste and adjust for salt. If you find it too acidic, add an additional tablespoon of tahini paste.
- To assemble the salad, start with a bottom layer of noodles. Strain the water from the radishes and the onions. Arrange your vegetables on top of the noodles in whatever pattern you choose. Sprinkle the top with toasted sesame seeds. You can mix the dressing in whenever you are ready to serve. May this salad bring joy to your table and energy to your soul.
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Rainbow Noodle Salad
-
Preparation 120 min
-
Portions
8 people
-
Difficulty
Easy
Ingredients All ingredients
- For the salad:
- 1 packet spaghetti pasta
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 10-15 leaves of kale
- 2 tablespoons vinegar
- 5 medium carrots, peeled
- 6 medium cucumbers
- 1 red onion
- 6-8 small red radishes
- 1 head of broccoli
- 100 grams toasted sesame seeds
- For the dressing:
- 230 milliliters of apple cider vinegar
- 3 cloves of garlic
- 1 medium carrot, peeled
- 1 tablespoon dried ginger
- 1/2 teaspoon turmeric
- 1 teaspoon smoked paprika
- 2 tablespoons ketchup
- 1 tablespoon tahini paste
- 1 tablespoon soy sauce
- 80 milliliters of sesame oil
- 100 milliliters of olive oil
- Salt to taste
