Rainbow Thai Noodle Salad being drizzled with a tahini lime dressing

Rainbow Thai Noodle Salad with Tahini Lime Dressing



  • 1/3 cup tahini sesame seed paste
  • 2 tablespoons honey or maple syrup 
  • Juice and zest of 1 lime
  • 2 tsp rice vinegar 
  • 1 tbsp soya sauce 
  • 1 tbsp Smak Dab Hot Honey Jalapeño or Curry Dijon Mustard
  • 1 clove garlic, minced or grated
  • 2 tsp fresh ginger, grated
  • 1/2- 1 tsp hot sauce or sriracha 
  • 1 tbsp warm water, if needed


  • 1- 8 oz pkg rice noodles
  • 4 cups kale, finely chopped
  • 1 cup frozen shelled edamame, thawed
  • 3 carrots, shredded or chopped
  • 2 bell peppers (red, yellow and or orange), sliced thin
  • 4 green onions, finely sliced
  • 3/4 cup cilantro or thai basil, chopped
  • Sesame seeds and roasted cashews, for topping


  1. To make the vinaigrette, combine the tahini, honey, lime juice, lime zest, vinegar, soya sauce, mustard, garlic, ginger and hot sauce in a small mason jar. Seal the jar and shake until the vinaigrette is combined. Add the water if the dressing looks a little thick.
  2. To cook the rice noodles, place in a heat-proof bowl and pour over boiling water so the noodles are submerged. Cover with a plate and allow to sit for 15-20 minutes, until the noodles are cooked through. Drain and rinse under cold water. 
  3. To assemble the salad, add the noodles, edamame, carrots, peppers, green onion and herbs to a large bowl. Add a few spoonfuls of the dressing, and toss to combine! Top with sesame seeds and roasted cashews, if desired.