{This post is sponsored by Kroger!}

Hey, hey, to colorful summer salads!!

Rainbow Thai Basil Noodle Salad with Sesame Vinaigrette | halfbakedharvest.com @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 | halfbakedharvest.com @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 Everyday.com. <– my mom always taught me to love a good coupon.

Rainbow Thai Basil Noodle Salad with Sesame Vinaigrette | halfbakedharvest.com @hbharvest Rainbow Thai Basil Noodle Salad with Sesame Vinaigrette | halfbakedharvest.com @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 | halfbakedharvest.com @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 | halfbakedharvest.com @hbharvest
Rainbow Thai Basil Noodle Salad with Sesame Vinaigrette | halfbakedharvest.com @hbharvest
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The Recipe

Rainbow Thai Basil Noodle Salad with Sesame Vinaigrette

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 0 6

Ingredients

  • 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

Instructions

  1. 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.  

Rainbow Thai Basil Noodle Salad with Sesame Vinaigrette | halfbakedharvest.com @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.