This is my go-to picnic and potluck dish. Make ahead and no refrigeration required make it the perfect portable meal. This recipe calls for tahini so it’s safe to serve up at large gatherings (it should be ok for nut allergies), but I also like to substitute peanut butter for a slightly different twist when I know there are no kids there with allergies.
Serves 6-8 as a main dish
1 pound whole wheat spaghetti
1 Tablespoon minced garlic
2 Tablespoons minced ginger*
1 Tablespoon lime juice (in this case, fresh isn’t really necessary)
2 Tablespoons rice vinegar
1 Tablespoon toasted sesame oil
2 Tablespoons canola oil
1/2 cup soy sauce
1/4 cup tahini
1 cup shredded carrots
1 bunch scallions, thinly sliced on an angle
1 red bell pepper, thinly sliced into matchstick-sized pieces
Boil the noodles according to the package instructions. Rinse noodles to help them cool, drain.
Meanwhile, in a large bowl mix together next 8 ingredients, garlic through tahini, until smooth.
Add noodles, carrots, scallions, and red bell and toss. Top with sesame seeds.
*A reader gave me a heads up that ginger can be a hassle to mince by hand, and isn’t something you can easily find already minced in the grocery. One way to both keep fresh ginger around and mince it easily is to store the ginger in the freezer, and then grate it on a rasp or microplane. You end up with something resembling ginger snow or shaved ice, which distributes nicely in recipes that call for minced ginger.