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{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

Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Calories Per Serving: 408 kcal

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

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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. 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 | 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.

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Comments

  1. This looks great! I picked up the ingredients today and plan on making it tomorrow night.
    I have one question: “3/4 cup basil, and cilantro”. How much cilantro? 3/4 cup of each? A combination? Or should it say “3/4 cup basil, *or* cilantro”.
    Thank you for so many wonderful meals. So glad to have found you!

    1. It’s 3/4 cup each cilantro and basil, but use what you feel your taste buds will enjoy! Let me know if you have any other questions. Hope you love the salad!

  2. Made this last night! Delicious, but I beg to differ on the time for prep 😉 I think it took me closer to an hour than 20 minutes to prep all that! I’m sure you’re much more efficient than I am in the kitchen, however!
    Either way, it was delicious, and I chose to use peanut butter instead of tahini (had to throw out my very old tahini) and of course the peanut taste married very well too!

    1. Sorry about the prep time! Sometimes its hard to say how long it will take!
      So happy you liked it though! Thanks Linda!

  3. You always have the most beautiful, colorful salads Tieghan! This one sounds delicious too. Love that sesame vinaigrette!

    1. Awh thank you so much Mary Ann! You always have the nicest things to say about my food, its the best!

  4. This sounds wonderful! The fish sauce is unique with the tahini, I look forward to sampling that. Nice salad and very colorful!

    1. Hey Rose! You can just omit it and add a splash of soy sauce. that will be great. Let me know if you have other questions. Hope you love the salad!

  5. I love everything about this salad. Fish sauce and honey is not vegan, Tieghan. As my niece explains to my mother, no eyeballs granny. She does not eat anything with eyeballs.

  6. This looks beautiful! Looking forward to trying it. One note – you mention in the post that it’s vegan, but there is fish sauce in it so it’s definitely not vegan.

    1. Hey Rachel, thank you so much for pointing that out. I will adjust the post accordingly. Sorry about the mistake. Hope you love the salad! 🙂

  7. What a beautiful salad! I have a red bell pepper that I need to use up, so I might just make this! 🙂