Dinner

Cold Peanut Noodle Salad Recipe

Byluca Carter December 13, 2025December 13, 2025

Introduction

This Cold Peanut Noodle Salad is a vibrant mix of slurpy noodles, crunchy vegetables, and a creamy peanut-lime dressing. Perfectly vegan and packed with flavor, it’s an easy dish you can enjoy fresh or meal-prep for later. The balance of tangy, spicy, and nutty notes makes this salad a refreshing treat any time of year.

A white round plate filled with a generous serving of noodles mixed with thin slices of red bell pepper and bits of green vegetable, possibly edamame or peas. There are small pieces of purple cabbage or onion scattered among the noodles. The noodles are light yellow with a soft texture, coating the colorful vegetables evenly. On top, white sesame seeds are sprinkled, adding a touch of texture and a slight contrast. The background is a white marbled texture, giving a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Peanut Dressing:

½ cup all-natural peanut butter

½ cup orange juice
¼ cup lime juice

¼ cup soy sauce
¼ cup honey

2 tablespoons toasted sesame oil
1 tablespoon minced garlic
1 tablespoon chili garlic sauce

1 teaspoon ground ginger
1 teaspoon salt

Salad:

7 oz brown rice noodles, prepared according to package directions (half of a 14 oz box)
1 (8 oz) bag frozen shelled edamame, cooked and lightly salted
1 (14 oz) bag tri-colored coleslaw (shredded cabbage mix)

3 green onions, sliced (white and light green parts only)
1 red bell pepper, finely sliced
½ cup chopped cilantro

½ cup roasted, salted peanuts

Instructions

Step 1: Make the dressing by combining peanut butter, orange juice, lime juice, soy sauce, honey, toasted sesame oil, minced garlic, chili garlic sauce, ground ginger, and salt in a food processor or high-powered blender. Blend until smooth and creamy. Taste and adjust seasoning if needed, then set aside.
Step 2: In a large bowl, combine the cooked noodles, cooked edamame, tri-colored coleslaw, sliced green onions, red bell pepper, chopped cilantro, and roasted peanuts. Pour the dressing over the salad and toss everything together until evenly coated. Taste and re-season if necessary, then serve immediately.

Tips & Variations

You can swap brown rice noodles for spaghetti or any other noodles you prefer. Just cook until al dente and rinse with cold water to cool.
If you like a more noodle-heavy salad, use the entire package of noodles instead of half.
Add shredded carrots or cucumber for extra crunch and freshness.

For a vegan version, substitute honey with maple syrup or agave nectar.

Storage

Store the salad in an airtight container in the refrigerator for up to 5 days. Because this salad is best enjoyed chilled, no reheating is necessary. If prepping ahead, keep the dressing separate until ready to toss salad to avoid sogginess.

How to Serve

A close-up view of a white plate filled with light beige cooked noodles mixed with green edamame beans, thin strips of purple cabbage, small pieces of red bell pepper, yellow corn kernels, and chopped green herbs. A silver fork is twirling a small bundle of noodles in the center, showing the smooth texture of the pasta. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this salad?

Yes, you can use spaghetti, rice noodles, or any noodle you prefer. Just cook them according to package instructions, rinse with cold water, and drain well before using.

Is this salad suitable for vegans?

This salad is naturally vegan if you replace the honey in the dressing with a plant-based sweetener like maple syrup or agave nectar. The rest of the ingredients are plant-based.