Rainbow noodle salad with Dijon mustard dressing – a crisp, light summer salad with a zingy, honey-Dijon dressing.
After a few weeks of holiday treats and long days out, I always reach for bright, fresh salads to get back on track. This rainbow noodle salad is one of those go-to meals: colourful, satisfying and light. The honey-Dijon dressing balances sweet and savoury with a little heat, making every mouthful moreish.
The salad is vegetarian-friendly and works well on its own for lunch, though it also pairs nicely with cold poached salmon if you prefer some protein on the side.
I love this recipe partly for the rainbow of colours and partly because it’s quick to prepare. Use a mandoline or spiralizer if you have one to create pretty matchsticks or ribbons, but a sharp knife works perfectly too. I first made this for a magazine in spring and it has become a regular over the summer months.
Sometimes I swap the Dijon dressing for a spicier, nutty dressing when I want a different flavour profile, but the honey-Dijon version below is my default and a reliably tasty choice.
If you’d like an even lighter option, skip the noodles and edamame and serve the vegetables as a vibrant coleslaw alternative. It also makes a perfect side for burgers or grilled meats.
The Rainbow noodle salad with Dijon mustard dressing Recipe:
Rainbow noodle salad with Dijon mustard dressing
Ingredients
- 200 g (7 oz) dried whole-wheat noodles (use GF-certified buckwheat noodles for gluten-free)
- 2 large carrots, peeled and cut into matchsticks
- 1 red pepper, deseeded and cut into matchsticks
- 1 yellow pepper, deseeded and cut into matchsticks
- 6 radishes, cut into matchsticks
- 1 cucumber, spiralized or cut into matchsticks
- 100 g (3.5 oz) fresh, cooked edamame beans
- 1 tsp sesame seeds
- 1 tsp black sesame seeds
Dressing
- 5 tbsp olive oil
- 2 tsp white wine vinegar
- 2 tsp Dijon mustard
- 3 tsp honey
- Pinch of salt and pepper
Instructions
- Bring a large pan of water to the boil. Add the noodles and cook according to the packet instructions. Drain and rinse under cold water to stop the cooking and prevent the noodles from sticking together.
- Place the cooled noodles in a large bowl. Add the carrots, red and yellow peppers, radishes, cucumber and edamame. Toss everything together, divide between four bowls and sprinkle over the sesame seeds.
- Whisk the dressing ingredients together in a small bowl until combined. Taste and adjust seasoning if necessary. Serve the dressing alongside or drizzle over the salads just before serving.
Notes
Nutritional information is per serving and should be used as an approximation.
Nutrition
Calories: 419 kcal | Carbohydrates: 55 g | Protein: 10 g | Fat: 19 g | Saturated Fat: 2 g | Sodium: 61 mg | Fiber: 3 g | Sugar: 8 g
Nutrition information is automatically calculated, so should only be used as an approximation.
