This Udon Salad Bowl is filled with colorful and nutritious ingredients like red bell pepper, leafy greens, red onion, and radish. This bowl comes together quickly and offers satisfying flavors and textures. Note that it’s best consumed immediately since udon noodles tend to get a bit soggy when stored overnight with the dressing. If you plan to have leftovers, store the noodles, dressing, and veggies separately.
Yields2 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins
Ingredients
8ozorganic udon noodles (or other noodle of choice, see Chef’s Notes)
Dressing
2tbsptahini
¼cuporganic apple cider vinegar
2tspdijon mustard
1tbspmaple syrup (or date paste, see Chef’s Notes)
¼tsponion powder
1tbspwater
Veggies
2cupsbutter or red leaf lettuce (or other lettuce of choice, chopped)
1cuporganic red bell pepper (diced)
1cuporganic edamame
⅓cupred onion (diced)
½cupradish (sliced)
Garnish
¼cupsunflower seeds
¼cupcilantro (optional chopped)
¼cupmicrogreens (optional of choice)
Directions
1
Make the udon noodles by boiling them in water for 8–10 minutes (or as instructed on the packaging). Drain, rinse with cold water, and set aside.
2
Meanwhile, make the dressing: Add all the ingredients to a small bowl and whisk well until the tahini is dissolved. The amount of water you need will depend on the consistency of the tahini you use and the consistency of dressing you desire.
3
Assemble your bowl: Divide the noodles between two bowls.
4
Divide the lettuce, pepper, edamame, red onion, and radish between each of the bowls.
5
Divide the dressing between two bowls and mix well.
6
Garnish with sunflower seeds, cilantro, and microgreens, if using.
Chef's Notes
Substitutions Use almond butter in place of the tahini.
Substitute another leafy green for butter or red leaf lettuce.
Use orange, yellow, or green bell pepper in place of red bell pepper.
Select another legume of choice in place of edamame.
Use white, yellow, or green onion in place of red onion. Or, use shallots in place of onion.
For the radish, use red radish or watermelon radish.
Substitute pumpkin seeds in place of sunflower seeds.
Substitute parsley, chives, or basil in place of cilantro.
Flour-free Replace udon noodles with zucchini or carrot noodles.
Whole Food Sweetener Use date paste in place of maple syrup.
Prep Ahead Make the dressing ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Storage Store leftovers (separately to avoid soggy noodles) in an airtight container in the refrigerator for up to 5 days.
Ingredients
8ozorganic udon noodles (or other noodle of choice, see Chef’s Notes)
Dressing
2tbsptahini
¼cuporganic apple cider vinegar
2tspdijon mustard
1tbspmaple syrup (or date paste, see Chef’s Notes)
¼tsponion powder
1tbspwater
Veggies
2cupsbutter or red leaf lettuce (or other lettuce of choice, chopped)
1cuporganic red bell pepper (diced)
1cuporganic edamame
⅓cupred onion (diced)
½cupradish (sliced)
Garnish
¼cupsunflower seeds
¼cupcilantro (optional chopped)
¼cupmicrogreens (optional of choice)
Directions
1
Make the udon noodles by boiling them in water for 8–10 minutes (or as instructed on the packaging). Drain, rinse with cold water, and set aside.
2
Meanwhile, make the dressing: Add all the ingredients to a small bowl and whisk well until the tahini is dissolved. The amount of water you need will depend on the consistency of the tahini you use and the consistency of dressing you desire.
3
Assemble your bowl: Divide the noodles between two bowls.
4
Divide the lettuce, pepper, edamame, red onion, and radish between each of the bowls.
5
Divide the dressing between two bowls and mix well.
6
Garnish with sunflower seeds, cilantro, and microgreens, if using.
