Cold Noodle Salad

Cold Noodle Salad

from krollskorner.com
20 min
6 servings

This cold noodle salad is made with plenty of vibrant veggies and a creamy peanut-y dressing that has a perfect balance of sesame oil and lime to it as well. I could slurp up the dressing with a straw if it was a normal thing to do! Serve cold as is or amp it up with chicken or hard boiled eggs on top!

Ingredients

  • 1/3 cup soy sauce
  • 3 Tbsp. creamy peanut butter
  • 2 Tbsp. toasted sesame oil
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. white sugar
  • 1 lime, juiced
  • 1 tsp. fresh ginger, minced
  • 1 tsp. fresh garlic, minced
  • 4 packs ramen noodles, ~8-9 oz. Is plenty (but any noodle works! I also love this salad with thin egg noodles, rice noodles, regular ol' spaghetti noodles, or udon noodles).
  • 1 red or yellow bell pepper, thinly sliced
  • 4 green onions, sliced on a diagonal
  • 1 large carrot, julienned
  • 1 cup red cabbage, shredded
  • 3/4 cup peanuts
  • 1 Tbsp. toasted sesame seeds

Directions

  1. 1

    Prepare the noodles according to package directions. Drain them, rinse with cold water and set aside. Pro tip: toss noodles in a little sesame oil to prevent them from sticking.

  2. 2

    Whisk together all ingredients for the dressing in a small mixing bowl until smooth. Taste and adjust as needed (thin out dressing with more soy sauce, or thicken with a little more peanut butter based on your preference).

  3. 3

    Assemble the salad. Add the noodles and all salad ingredients to a large bowl. Toss together with the dressing. Chill salad for 30 minutes.

  4. 4

    Garnish with more sesame seeds, green onions, peanuts, etc. and enjoy!