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{This post is sponsored by Kroger!}

Hey, hey, to colorful summer salads!!

Rainbow Thai Basil Noodle Salad with Sesame Vinaigrette | @hbharvest

When it comes to making a great salad you guys all know that I love them hardy and loaded! So I’m sure it comes as no surprise that a noodle salad is totally my thing.

Especially when it’s a Thai noodle salad.

I’ve been on a huge Thai food kick and I don’t see it going away any time soon. This salad is perfect for the summer, and has been a weekly favorite around here since the start of June. It is SO GOOD!!!

Rainbow Thai Basil Noodle Salad with Sesame Vinaigrette | @hbharvest

The secret to this noodle salad is the spicy sesame vinaigrette. I used Kroger brand, Simple Truth Organic Tahini, as my base. I then added honey, fish sauce (I promise this is good, don’t be afraid of the fish sauce!), ginger, garlic, and a fresno chile pepper. It’s addictingly good! I like to use any leftovers for dipping veggies into as a healthy snack!

If you’re not familiar with tahini, it’s sesame paste or butter…think peanut butter with sesame seeds. I love using Kroger’s Simple Truth, as their Tahini is organic and the only ingredient is toasted sesame seeds. It’s great for so many things, but I especially love using it to make hummus, dips, and sauces. I also often use tahini in place of mayo. Even though that may sound a little odd, it works so well.

PS. Kroger is offering over $100 in organic digital coupons on their site Organics <– my mom always taught me to love a good coupon.

Rainbow Thai Basil Noodle Salad with Sesame Vinaigrette | @hbharvest

Rainbow Thai Basil Noodle Salad with Sesame Vinaigrette | @hbharvest

The salad itself is made up of rice noodles, tons of farmers market veggies, a mango for sweetness, a little sesame oil, and then topped with sesame seeds and cashews for crunch.

Simple, pretty, healthy, and the perfect summertime salad.

I love to make this salad on Sunday or Monday and then eat the leftovers for lunch throughout the week. I personally enjoy this salad best warm, but there are many in my family who prefer it cold. Either way, the noodles are so yummy.

Rainbow Thai Basil Noodle Salad with Sesame Vinaigrette | @hbharvest

As I mentioned, I’ve been making this salad once a week for a few weeks now. It’s great to have in the fridge for an easy and healthy light meal or snack.

I sometimes add hard-boiled or fried eggs to make the salad a bit hardier and add a little more protein…obviously this option is a very delicious way to go!

So what do you guys think of a noodle salad dinner tonight? It’s takes less than thirty minutes to throw together, is loaded with veggies and super pretty!

Bonus that this salad is naturally gluten-free and vegan. <–love when that happens and I don’t even realize it until I write the post.

Cool. cool.

Rainbow Thai Basil Noodle Salad with Sesame Vinaigrette | @hbharvest

Rainbow Thai Basil Noodle Salad with Sesame Vinaigrette

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Calories Per Serving: 354 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1/3 cup Simple Truth Tahini sesame seed paste
  • 2 tablespoons honey
  • juice and zest of 1 lime
  • 2 tablespoons fish sauce
  • 1 clove garlic, minced or grated
  • 1 tablespoon fresh ginger, grated
  • 1 (8 ounce box) rice noodles
  • 4 cups baby kale, finely chopped
  • 1 (16 ounce bag) frozen shelled edamame, thawed
  • 3 carrots, shredded or chopped
  • 2 bell peppers (red, yellow and or orange), sliced thin
  • 1 cup fresh or frozen mango, chopped into chunks
  • 2 stalks lemongrass, finely chopped
  • 4 green onions chopped
  • 3/4 cup fresh basil, and cilantro
  • sliced fresno peppers, sesame seeds and roasted cashews, for topping


  • 1. To make the vinaigrette, combine the tahini, honey, lime juice, lime zest, fish sauce, garlic, and ginger in a small mason jar. Seal the jar and shake until the vinaigrette is combined. 
    2. Cook the rice noodle according to package directions. Drain and rinse under cold water. Add the noodles to a large salad bowl and toss together with the baby kale, edamame, carrots, bell peppers, lemongrass, green onions, herbs, and sesame seeds. Drizzle with the the vinaigrette and toss well to combine. Serve the salad warm or cold.  
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Rainbow Thai Basil Noodle Salad with Sesame Vinaigrette | @hbharvest

Happy noodle salad Thursday guys! 🙂

{This post is sponsored by Kroger. Thank you for supporting the brands that keep Half Baked Harvest cooking!!}

This is a sponsored conversation written by me on behalf of Kroger. The opinions and text are all mine.

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    1. Hi Ellen,
      My guess is your tahini was on the thicker side, I would add some cold water to the dressing, that should help! xx

  1. I have been followig you for some long. I just love your recipes. Here in Brazil, I make succsess with your recipes, but have to make some substitution once we don’t have the same igredients as you.

  2. Just made this – so delicious! How long does the salad keep in the fridge? And would you recommend storing it with the dressing mixed in or separate?

    1. The salad keeps up to 4 days and just to be safe, I would keep the dressing separate. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  3. Absolutely amazing! So so delicious! And altho I did put fish sauce in it (I’m vegetarian but was having company and wanted it to be perfect!), in the future I would feel fine about omitting it. Company – our family night – all loved it!

    I am following you on Instagram, and finally decided to look up your blog…. I’m so excited! Can’t wait to try more of your recipes!

  4. Just made this – so delicious! How long does the salad keep in the fridge? And would you recommend storing it with the dressing mixed in or separate?

    1. Hi Jenni! The salad will last 3-4 days and I typically just add the dressing and then store in the fridge. It tends to develop flavor as it sits! Let me know if you have any other questions. So glad you love the salad! 🙂

  5. I made this last night, it was so much tastier than I expected, especially the vinaigrette!
    Definitely going to be my new go-to summer salad 🙂
    I’ve been reading the blog regularly for a few months, but this is the first thing I’ve made; it turned out so well I’ll definitely be trying lots more of your recipes – thank you!

  6. Wow this was one of my favorites. I packed the leftovers for lunch and am ALREADY thinking about it (it’s 10am!) Not to mention this was so beautiful and colorful… I couldn’t get enough.

    Thanks for sharing!

  7. Tahini does wonders! And I actually have that EXACT one sitting in my pantry. I LOVE using it as a sauce for noodles. This recipe is SOOOOOO gonna happen!

  8. Well…this prep time for me will be about 45 min to an hour. I don’t know how anyone can chop and shred and make the dressing, etc. in 15 minutes unless you’re a seasoned pro. 🙂

    1. So sorry about that A. This is how long it takes for me to prepare, so its hard to determine how long it will take others! I hope you love this recipe though! ?

  9. I made this last night —it was SO fantastic! In fact it was so good I am having it for late lunch/early supper right now. This is great warm or cold. I bet it would be good with grilled chicken or shrimp as well. I still wasn’t sure on the amount of basil/cilantro, so I used 3/4 cup of basil and 1/2 a cup of cilantro. What do you intend? I also see someone asked about the pepper, which wondered about last night. For next time (there will be LOTS of next times!), how much Fresno pepper?
    Thank you again for your wonderful recipes and mouth-watering photos. I try something new from your blog at least once a week & we’ve always been thrilled!

    1. Hi Michaela! I am thrilled you loved the recipe! the amount of herbs sounds perfect! Like I said, use them to your taste. And as for the fresno, I used 1 fresno pepper for topping the salad. Please let me know if you have any other questions. Thank you! 🙂

  10. So excited to make this! In the blog post, you mention that you used a Fresno chile pepper in the sauce, but I didn’t see it in the ingredient list. Do you use the entire pepper?


    1. Hi! I only used a fresno to add to the top of the salad. So sorry if that was confusing. Let me know if you have questions. Hope you love the salad!