Cold Peanut Noodle Salad
Ingredients
- 12 oz whole wheat spaghetti
or any other noodles of choice
- 2 tbsps toasted sesame oil
- ⅓ purple cabbage
thinly sliced
- 1 red bell pepper
thinly sliced
- ½ large cucumber
peeled and sliced into matchsticks
- 1 large carrot
peeled and grated
- 3 green onions
sliced
- 1/2 cup peanut butter
natural, unsweetened
- 1 Tablespoons toasted sesame oil
- 2 tablespoons low sodium soy sauce
use tamari or coconut aminos for gluten free
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- more or less to taste2 teaspoons chili garlic sauce
- 1 tablespoon fresh lime juice
- 3 garlic cloves
pressed with garlic press or grated
- 1 tablespoon ginger root
grated
- 2-4 tablespoons warm water
- Basil
chopped
- Sesame Seeds
- peanuts
roughly chopped
Directions
- 1
Cook pasta according to package instructions in well salted water. When pasta is done, drain and immediately toss in 2 tablespoons of sesame oil and set aside until ready to use.
- 2
While pasta is cooking, chop vegetables and prepare peanut sauce. For sauce, whisk together all ingredients for peanut sauce in a medium sized bowl, set aside until ready to use.
- 3
When ready to serve, add pasta to a large bowl, followed by chopped vegetables and peanut sauce. Toss everything together until well combined. Serve garnished with chopped fresh basil and sesame seeds if desired.
Cold Peanut Noodle Salad
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About this Recipe
Beat the heat with a vibrant, flavorful dish that practically makes itself! This Cold Peanut Noodle Salad is your answer to delicious, easy meals on sweltering summer days, offering a refreshing escape from the kitchen.
Designed for ultimate convenience, this vegan peanut noodle salad is a perfect make-ahead option, allowing all the incredible flavors to meld beautifully as it chills. It's also wonderfully adaptable; you can easily make it gluten-free, ensuring everyone can enjoy its irresistible taste and satisfying texture.
Prepare for a symphony of textures and tastes with every forkful. You'll experience the satisfying chew of noodles, complemented by the crisp freshness of thinly sliced purple cabbage, red bell pepper, and cucumber, alongside finely grated carrot and zesty green onions. The heart of the dish is its creamy, rich peanut butter dressing, brightened by fresh lime juice and rice vinegar, with a hint of sweetness from brown sugar and an invigorating kick from chili garlic sauce, fresh garlic, and grated ginger. It’s savory, a little sweet, tangy, and spicy – an incredibly well-balanced and refreshing experience. This naturally vegan dish is also easily made gluten-free, making it a versatile crowd-pleaser for eight servings.
Feel free to experiment with your choice of noodles; while whole wheat spaghetti is suggested, any other noodles you prefer will work beautifully. Adjust the chili garlic sauce to your preferred spice level, from a mild warmth to a fiery kick. For a gluten-free version, simply swap the low sodium soy sauce for tamari or coconut aminos. A garnish of chopped basil, sesame seeds, and roughly chopped peanuts adds a delightful finish, enhancing both flavor and texture.
This substantial salad is ideal for picnics, potlucks, or simply as a satisfying lunch or light dinner when you crave something fresh and flavorful without turning on the stove. It serves beautifully as a main course, offering a complete and balanced meal.