Recipe: Sesame, ginger and mint noodle salad

If you overdid it during the festive season and you’re looking for a fresh salad to start the new year, then this noodle dish with a hit of ginger will put some zing in your step.


150–200g soba or udon noodles

¼ red cabbage

1 carrot

1 cucumber

2 spring onions (scallions), sliced sprig of mint, chopped

handful of coriander (cilantro), chopped

2 tbsp sesame seeds


3 tbsp hulled tahini

2 tbsp water

1 tbsp soy sauce (or tamari for a gluten-free option)

1 tsp maple syrup

2 tsp toasted sesame oil

thumb-sized piece (about 5 cm) of fresh ginger root, finely chopped or minced

1 garlic clove, finely chopped

grated zest and juice of 1 lime

pinch of chilli (hot pepper) flakes


Step 1. 

Cook the noodles in a large saucepan of boiling water for 8–10 minutes, then drain and rinse under cold running water. Set aside.

Step 2

Meanwhile, thinly slice the cabbage and create ribbons with the carrot and cucumber with a vegetable peeler (or use a grater if you’re feeling lazy). Add all the vegetables, herbs and sesame seeds to a large salad bowl with the noodles and mix together.

Step 3. 

Whisk all the dressing ingredients together in a small bowl. Drizzle over the salad ingredients and stir to combine. Serve cold straightaway or leave in the refrigerator for up to five days.

Serves 2-3. 

Make it Vegan Edited extract from Make It Vegan by Madeleine Olivia, published by Hardie Grant. RRP $45. Photography: Ali Green and Clare Winfield.