Asian Sesame Noodle Salad

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Cold udon noodles with shredded cabbage, carrots, and a sesame-soy dressing. This asian-inspired salads (vegetarian, low-carb) ready in about 15 minutes pairs udon noodles, cabbage, carrots into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 300 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz cooked udon noodles
• 2 cups shredded cabbage
• 1 grated carrots
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar

Instructions

1. Step 1: Combine the 8 oz cooked udon noodles, 2 cups shredded cabbage, and 1 grated carrot in a large mixing bowl. Use tongs or a spatula to toss the ingredients together until the vegetables are evenly distributed throughout the noodles. Tip: Avoid over-tossing to prevent the noodles from becoming mushy.
2. Step 2: In a small bowl, whisk together 1 tbsp sesame oil, 2 tbsp soy sauce, and 1 tbsp rice vinegar until the mixture is well combined and slightly emulsified. Pour the dressing over the noodle mixture and toss thoroughly until the noodles are glossy and the vegetables are evenly coated with the sauce. Tip: Ensure the dressing is evenly distributed to avoid dry spots in the salad.