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Cold Tahini Noodle Salad Lunch

Cold Tahini Noodle Salad Lunch
Kevin Curry


Tahini Sauce
  • 1/2 cup raw tahini
  • 5 tablespoons low-sodium soy sauce
  • 1 tablespoon minced garlic
  • 4 tablespoons water (or more/less for desired consistency)
  • freshly squeezed lime juice (optional)
  • Noodles
  • 4 ounces cooked wheat or legume-based spaghetti
  • 1 large (or 2 medium) zucchini, julienne sliced into noodles
  • 1 large (or 2 medium) carrot, julienne sliced into noodles
  • 1 red bell pepper, sliced thinly
  • 1 cup raw broccoli florets
  • 1 tablespoon sesame seeds
  • Chef notes

    The creamy tahini sauce gives this noodle salad a rich texture and makes it feel indulgent even though it's a light and healthy dish. The crunchy veggies are also a great contrast to the tender noodles, making this salad even more satisfying.

    Swap option: For an added protein boost, add 3/4-pound white meat rotisserie chicken meat or 2 cups shelled edamame.


    For the tahini sauce:

    In a small bowl, mix together the ingredients for the sauce. Season to taste with more soy sauce and/or fresh lime juice. Set aside.

    For the noodles:

    Cook spaghetti noodles according to the package instructions, then set aside.

    In a large bowl, toss together the noodles and veggies. Pour in the tahini sauce and use tongs to fold everything together until well-mixed. Garnish with the sesame seeds.