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Rainbow Noodle Salad with Sesame Dressing

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Photo of prepared rainbow noodle salad
Photo attribution: Mayra Reyes
Ready In: 30 minutes
Serves: 5
Low Added SugarDairy-freeGluten-freeVeganVegetarian

What you'll need

Small bowl
Large bowl
Measuring cups
Measuring spoons
Spatula or spoon
Cutting board
Sharp knife


Serves 5
1 tablespoon Toasted Sesame Oil
2 tablespoons Rice Vinegar or of Lime Juice
1 tablespoon Tamari low-sodium or of Soy Sauce low-sodium
1 teaspoon Agave Syrup
1 clove Garlic pressed or minced
1 teaspoon Fresh Ginger grated or of Ginger paste
8 ounces Rice Noodles thin
2 Carrots grated
1 bunch Kale de-stemmed and cut into thin ribbons
1 cup Red Cabbage thinly sliced
1 Red Bell Pepper thinly sliced
1/2 cup Cilantro chopped
10 ounces Firm Tofu cut into small cubes
2 tablespoons Sesame Seeds



Photo of step one

Combine all ingredients for the dressing in a small bowl and whisk until combined. Chill until ready to use. Adjust to taste with more tamari if needed.


Photo of step two

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


Photo of step three

Combine cooked noodles with carrots, kale, cabbage, bell pepper, cilantro and tofu. Toss gently to combine. Pour dressing over mixture and gently combine until all ingredients are well coated. Garnish with sesame seeds.


Divide among bowls and enjoy!

Chef's Tips

  • If you don't want to use rice noodles, spiralize two zucchinis to make zoodles.
  • You can substitute your favorite cooked protein for the tofu, if you prefer.


Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 5

Amount Per Serving
Calories 160
% Daily Value*
Total Fat 8 g10%
Saturated Fat 1 g5%
Sodium 230 mg10%
Total Carbohydrate 16 g6%
Dietary Fiber 4 g14%
Sugars <1 g
Protein 10 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Source: Shauna Schultz, RD, Nevada County Public Health
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