Cold Brown Rice Noodle Sesame Salad

Allison Day

by | Updated: December 4th, 2016 | Read time: 1 minute

Potato salad, macaroni salad, coleslaw—picnic and BBQ side dishes, as tasty as they are piled beside a grilled burger, usually aren’t unique. The next time you’re gearing up for an outdoor gathering, toss together this twisty noodle creation with crunchy veggies and a sesame seed-speckled homemade Asian dressing. With gluten-free brown rice spaghetti and cubed tofu for added protein, that plain-old patty on a bun may not even make it on your plate!

Cold Brown Rice Sesame Noodle Salad

Cold Brown Rice Noodle Sesame Salad

Serves 4-6


Noodle salad
½ lb. brown rice spaghetti
1 (7-oz.) pkg. smoked tofu, cubed
2 Tbsp. sesame seeds
½ head broccoli, cut into florets (julienne stems)
3 baby cucumbers, julienned
2 medium-sized carrots, grated
½ cup frozen shelled edamame (defrosted)

2 Tbsp. miso (brown rice or sweet white)
2 Tbsp. tamari
¼ cup rice vinegar
1 tsp. sugar
1 Tbsp. avocado oil
1 Tbsp. toasted sesame oil
1 Tbsp. freshly grated ginger
1 clove garlic, minced


  1. Cook spaghetti according to package directions, adding broccoli during last minute of cooking. Drain pasta and rinse with cold water.
  2. In large bowl, combine all pasta ingredients.
  3. For dressing, in small bowl, whisk together all ingredients.
  4. Pour dressing over salad and toss to combine.
  5. Chill salad in refrigerator for at least 30 minutes to marinate and bring out flavors.

(Note: Salad can be kept refrigerated for up to three days.)