For the Salad

8 oz spaghetti, ramen noodles (discard seasoning), or rice noodles

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cup shredded purple cabbage

3 green onions, sliced

1/4 cup chopped fresh cilantro (optional)

2 tbsp toasted sesame seeds

For the Sesame Dressing

1/4 cup soy sauce (or tamari)

2 tbsp rice vinegar

2 tbsp sesame oil

1 tbsp honey or maple syrup

1 tbsp peanut butter (optional, for creaminess)

1 tsp grated fresh ginger

1 tsp minced garlic

1-2 tsp chili garlic sauce or sriracha (optional)

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Cook noodles according to package directions. Drain and rinse under cold water to stop cooking.

In a small bowl or jar, whisk together all dressing ingredients until smooth.

In a large bowl, combine noodles, carrots, bell pepper, cabbage, green onions, and cilantro.

Pour dressing over the salad and toss until evenly coated.

Sprinkle with sesame seeds before serving. Chill for 15–30 minutes for best flavor.

Rinse noodles with cold water to prevent sticking and keep the salad light.
Taste the dressing before mixing—adjust sweetness, heat, or acidity to your preference.
Toast sesame seeds briefly in a dry pan for deeper flavor.
This salad tastes even better after resting in the fridge for a bit.