Cold Peanut Noodle Salad Recipe
This Cold Peanut Noodle Salad is a vibrant, vegan dish featuring tender brown rice noodles, crisp veggies, and a creamy, tangy peanut-lime dressing. Perfectly balanced with a hint of spice and sweetness, it is nutritious, refreshing, and ideal for meal prepping or a light main course.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American, Asian, Thai
- Diet: Vegan
Ingredients
Scale
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 box 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 cilantro, chopped
- ½ cup roasted, salted peanuts
Instructions
- Prepare the dressing: Add peanut butter, orange juice, lime juice, soy sauce, honey, toasted sesame oil, minced garlic, chili garlic sauce, ground ginger, and salt into a food processor or high-powered blender. Blend until the mixture is completely smooth. Taste and adjust seasoning as needed, then set aside.
- Cook and prepare salad ingredients: Cook the brown rice noodles according to package directions, then rinse with cold water to cool if necessary. Cook the shelled edamame as per the package instructions and sprinkle lightly with salt. Slice the green onions and red bell pepper; chop the cilantro.
- Assemble the salad: In a large mixing bowl, combine the cooked noodles, edamame, tri-colored coleslaw mix, green onions, red bell pepper, cilantro, and roasted peanuts.
- Toss and serve: Pour the prepared peanut dressing over the salad ingredients and toss well to coat everything evenly. Taste and re-season with additional salt or lime juice if needed. Serve immediately for best freshness and texture.
Notes
- You can substitute the brown rice noodles with noodles of your choice; if using spaghetti or similar, cook al dente and rinse with cold water to cool.
- Feel free to use the whole 14 oz box of noodles if you prefer a more noodle-dense salad, as pictured.
- This salad keeps well for up to 5 days in the refrigerator, making it perfect for meal prep.
- Do not freeze or reheat; best enjoyed cold or at room temperature.
Keywords: cabbage salad, chilled peanut noodle salad, cold noodles, cold peanut noodles, noodle salad, pasta salad, peanut dressing, peanut ginger dressing, peanut lime dressing, peanut salad dressing, plant-based salad, thai peanut noodle salad, vegan salad
Find it online: https://lucabites.com/cold-peanut-noodle-salad-recipe/
