Saucy chilled noodles are irresistibly enticing. And because they’re served cold, they make a lovely and convenient addition to a buffet or party meal as an appetizer or main dish. (Note that the prep time does not include chilling; this recipe is best made ahead.)
Red, yellow, orange, or green bell peppers, cut into matchsticks
Red or green cabbage, grated or very thinly sliced
Red radishes, thinly sliced
Water chestnuts or jicama, sliced or diced
Optional Toppings
Green onions, thinly sliced
Fresh cilantro or flat-leaf parsley, chopped
Raw or toasted sesame seeds, pumpkin seeds, sunflower seeds, or slivered almonds
Instructions
Put the tahini, vinegar, oil, lemon juice, ginger, optional maple syrup, and garlic in a large bowl. Stir vigorously until smooth and well combined.
Gradually whisk in enough water to make a pourable sauce, about 1 cup, beating vigorously until completely smooth.
Season with hot sauce and salt to taste.
Cook the spaghetti in boiling water according to the package directions. Drain in a colander. Rinse well under cold water, then drain again.
Add the cooked spaghetti to the bowl with the sauce along with the veggie additions of your choice and toss until the noodles are coated and the ingredients are evenly distributed.
Taste and add more hot sauce or salt if desired.
Cover tightly and refrigerate until well chilled before serving, at least 2 hours. The noodles will absorb any excess sauce as they chill.