Cold Peanut Noodle Salad

Cold Peanut Noodle Salad

from foxandbriar.com
30 min
8 servings

This Cold Peanut Noodle Salad is the perfect make ahead dish for hot summer days. This vegan peanut noodle salad can be made gluten free.

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
  • 2 teaspoons chili garlic sauce (more or less to taste)
  • 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. 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. 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. 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.