Cold Peanut Noodle Salad

3 people
20 min

You won't be able to get enough of this Cold Peanut Noodle Salad this summer! This recipe is done in 20 minutes or less, making it perfect for picnics, cookouts, or even meal prepping. Using lots of fresh, crunchy veggies as well as a creamy peanut sauce makes this the ultimate summer salad!

I love this peanut noodle salad on a hot day (or even on a cold day!), it is so good. Often, recipes with this sort of flavor profile and lots of ingredients are very complicated. But this recipe is SO easy. The hardest part is boiling the noodles–and anyone can do that!


I highly recommend doubling or even tripling this recipe, and you'll definitely want to make extra peanut sauce! This recipe is also easily customizable. Increase or decrease the spice level, use different kinds of noodles, add a variety of veggies, and you can even use almond butter in place of peanut butter!


Why You'll Love This Recipe
  • It is so easy - The hardest part of this recipe is boiling the noodles. And that's not even hard!
  • Easily customizable - This recipe can be changed easily. Use different kinds of noodles if you like (soba noodles would be great!), add more or less spice, or throw in extra vegetables!
  • Perfect for summer! Make this and bring it to BBQs, picnics, the pool, or anywhere that you'll want to beat the heat!

What You Need For This Recipe
Ingredients and Substitutions:
  • Rice Noodles - I love using the Pad Thai style rice noodles. You can also use vermicelli noodles, regular noodles, or soba noodles!
  • Sweet Peppers - Thinly sliced bell peppers of whichever color you like best!
  • Purple and Green Cabbage - For added crunch.
  • Carrots - I used pre-shredded carrots, but feel free to shred your own!
  • Edamame - I buy mine pre-shelled in the refrigerator section.
  • Chili Garlic Sambal Oelek - This sauce is delicious and adds a great flavor and spice. Sriracha can be used in its place.
  • Toasted Sesame Oil - Regular sesame oil or olive oil will suffice if necessary.
  • Agave Nectar - Substitute maple syrup or honey if needed.
  • Soy Sauce - For a gluten-free choice, use tamari or coconut aminos.
  • Lime Juice
  • Ginger - Using ginger paste will be the easiest, but grating or finely mincing fresh ginger is also great!
  • Creamy Peanut Butter - Natural peanut butter is the best consistency. Almond butter works too!
  • Cilantro - Fresh, chopped.
  • Chopped Peanuts - Roasted and salted peanut pieces. Cashews work as well.

Tools:

How To Make This Recipe
Step 1: Prepare the Ingredients

Begin by boiling the rice noodles according to your package instructions. If there is the option to boil the noodles or soak them, I recommend boiling them.


Drain and rinse the rice noodles with cold water.


Thinly slice the peppers longways, removing the stem and seeds.


Finely chop or slice the purple and green cabbage, resulting in a texture that looks shredded.


Chop the cilantro and any other ingredients that need preparation.


Step 2: Make the Peanut Sauce

In a small bowl or measuring cup, mix together creamy peanut butter, chili garlic sambal, toasted sesame oil, agave nectar, lime juice, soy sauce, and ginger (minced or paste).


Whisk this together until completely incorporated. Add a small amount of water to thin the sauce.


Step 3: Put it All Together

In a large mixing bowl, add the rice noodles along with all of the vegetables, cilantro, and chopped peanuts.

Toss these all together.


Then, add the peanut sauce and fully combine with the rest of the ingredients.


If the noodles feel to stuck together, drizzle a bit more toasted sesame oil to help break them apart.

Add to a bowl and garnish with more cilantro and chopped peanuts.


Expert Tips
  • Increase the spice level by adding more of the chili garlic sambal, throw in diced jalapeños, or drizzle sriracha on the top!
  • Almond butter can be used in place of peanut butter if needed! I recommend using the creamiest/runniest natural nut butter you can find, it will be easier to work with.
  • Make this gluten-free by using rice noodles and switching out soy sauce for tamari or coconut aminos!

Recipe FAQs
What goes with peanut noodles?

These peanut noodles are great on their own, but they also make a great base to be topped with tofu, chicken, or shrimp!

Do you have to soak rice noodles before cooking?

In my experience with rice noodles, it is not necessary to soak before cooking. However, soaking before boiling the rice noodles will make it easier to work with and they will cook faster.

Is peanut butter vegan?

Yes. Always check the label to confirm, but almost every peanut butter is vegan as well as gluten-free.

If you enjoyed this recipe, you may also like:

Vegan Beef Ramen Noodle Stir Fry


Crispy Tofu With Honey Soy Glaze


Vegan Sticky Orange Tempeh

Recipe details

  • 3  people
  • Prep time: 10 Minutes Cook time: 10 Minutes Total time: 20 min
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Ingredients


  • 4 ounces Rice Noodles Pad thai shape
  • 2 Mini sweet peppers thinly sliced
  • 1 cup Purple cabbage
  • ½ cup Regular cabbage
  • ½ cup Shredded carrots
  • ½ cup Shelled edamame
  • 1 tbsp Cilantro chopped
  • 1 tbsp Peanuts chopped, roasted and salted.

Ingredients for Peanut Dressing

  • ¼ cup Creamy peanut butter
  • 1 tsp Chili garlic sauce sambal
  • 1 tbsp Toasted sesame oil
  • 1 tbsp Agave nectar
  • 1 tbsp Soy sauce or tamari or coconut aminos
  • 2 tbsp Lime juice
  • ½ tsp Minced ginger or ginger paste

Instructions


Begin by boiling the rice noodles according to your package instructions. (If there is the option to boil the noodles or soak them, I recommend boiling them.)
Drain and rinse the rice noodles under cold water
Thinly slice the peppers longways, removing the stem and seeds.
Finely chop or slice the purple and green cabbage, resulting in a texture that looks shredded.
Chop the cilantro and any other ingredients that need preparation.
In a small bowl or measuring cup, mix together creamy peanut butter, chili garlic sambal, toasted sesame oil, agave nectar, lime juice, soy sauce, and ginger (minced or paste).
Whisk this together until completely incorporated.
Add a small amount of water to thin the sauce.
In a large mixing bowl, add the rice noodles along with all of the vegetables, cilantro, and chopped peanuts.
Toss these all together.
Then add the peanut sauce and fully combine with the rest of the ingredients.
If the noodles feel to stuck together, drizzle a bit more toasted sesame oil to help break them apart.
Add to a bowl and garnish with more cilantro and chopped peanuts.

Tips

  • Recipe copyright Legally Healthy Blonde. For educational or personal use only.
  • Increase the spice level by adding more of the chili garlic sambal, throw in diced jalapeños, or drizzle sriracha on the top!
  • Almond butter can be used in place of peanut butter if needed! I recommend using the creamiest/runniest natural nut butter you can find, it will be easier to work with.
  • Make this gluten-free by using rice noodles and switching out soy sauce for tamari or coconut aminos!
  • Nutrition Information is for 1 serving, which is ⅓rd of this recipe.  Calories: 372 cal Total Fat: 17.2 grams Total Carb: 42.5 grams Protein: 11.4 grams
  • Calories: 372 cal
  • Total Fat: 17.2 grams
  • Total Carb: 42.5 grams
  • Protein: 11.4 grams
Legally Healthy Blonde
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Comments

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  • Linda Kazim Davis Linda Kazim Davis on Jul 05, 2021

    I looked up “chili garlic sauce samba” and there is no such thing to be found. There is sambal OR chili garlic sauce but none with that name. Do you have a recommendation between the two?

    • Legally Healthy Blonde Legally Healthy Blonde on Jul 05, 2021

      Hi Linda! Sorry about that confusion! If you look up "Sambal Oelek" you should find the correct item. It is a spicy sauce with chilis and garlic in it!

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