Cold Noodle Salad with a Mediterranean twist! (Tahini Dressing)

Cook rice noodles for 3 minutes and drain them.

Rinse the noodles with cold water and let them cool completely.

Chop carrots into skinny batons and add to the bowl.

Chop 2-3 green onions, using both whites and greens, and add to the bowl.

Half and thinly slice radishes and add to the bowl.

Chop cilantro and add to the bowl (optional).

Prepare about an inch of fresh ginger, trim it, and set aside.

In a bowl, combine 2/3 cup tahini, lime zest, lime juice, a tiny bit of water, and a tiny bit of distilled vinegar.

Whisk the tahini mixture, adding more water little by little until creamy.

Add minced garlic, salt, pepper, red pepper flakes (or Aleppo pepper), and ginger to the tahini mixture and mix well.

Rinse the cooled noodles again with cold water and add them to the tahini dressing.

Toss the noodles in the dressing, then add all the chopped veggies and toasted almonds, and toss again.

Equipment Needed

Spice Level:

Dietary