B.R. Cohn Winery & Olive Oil Company

Ginger Lime Noodle Salad

Ginger Lime Noodle Salad

Pairs with Pinot Gris


  • 6 ounces Saifun bean thread or thin rice noodles

  • 1 red pepper, thinly sliced

  • 2 spring onion

  • 1/2 cup torn fresh mint

  • 1/2 cup torn fresh basil or cilantro

  • 1 small Persian cucumber (or 1/4 English cucumber) sliced thinly

  • 2 Tbsp B.R. Cohn Lime Olive Oil

  • 3 Tbsp B.R. Cohn Ginger White Balsamic Vinegar

  • 2 Tbsp sesame seeds


Cook or soak the noodles according to directions on packet, drain well, and separate noodles. Place noodles in a large bowl and toss with the pepper, onion, herbs and cucumber. Whisk together the oil and vinegar and set aside. In a frypan, heat the sesame seeds, shaking pan, until aromatic. Add the oil vinegar mixture and remove from heat. Toss through the noodle salad and serve straight away.

Recipe courtesy of Sally James

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