Description
This Spicy Peanut Noodle Salad is a vibrant and flavorful Asian-inspired dish featuring tender rice noodles tossed with fresh shredded cabbage, carrots, crisp bell pepper, and a zesty peanut dressing. Perfect as a light main course or a refreshing side, it’s easy to prepare, customizable with your choice of protein, and ideal for meal prepping or serving cold.
Ingredients
Scale
Main Salad Ingredients
- 8 oz rice noodles or spaghetti
- 2 cups shredded cabbage (red or green)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- ¼ cup chopped cilantro
- ¼ cup chopped roasted peanuts (for topping)
- Lime wedges, for serving
Spicy Peanut Dressing
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1–2 teaspoons sriracha or chili garlic sauce (adjust to heat preference)
- 1 teaspoon sesame oil
- 2–3 tablespoons warm water (to thin as needed)
Instructions
- Cook the Noodles: Cook noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking and prevent sticking. Set aside to cool completely.
- Prepare the Vegetables: In a large mixing bowl, combine the shredded cabbage, shredded carrots, thinly sliced red bell pepper, chopped green onions, and chopped cilantro. Add the cooled noodles to the bowl and toss gently to combine all ingredients.
- Make the Spicy Peanut Dressing: In a small bowl, whisk together creamy peanut butter, soy sauce or tamari, rice vinegar, lime juice, honey or maple syrup, sriracha or chili garlic sauce, and sesame oil until smooth. Gradually add warm water, stirring continuously, until the dressing reaches a pourable and smooth consistency.
- Toss Salad with Dressing: Pour the spicy peanut dressing over the noodle and vegetable mixture. Toss thoroughly to coat all components evenly with the dressing. For best flavor, chill the salad for 15–30 minutes before serving, or serve immediately if preferred.
- Garnish and Serve: Top the salad with chopped roasted peanuts and additional cilantro for freshness. Serve with lime wedges on the side to squeeze over the salad for added zest.
Notes
- For added protein, include grilled chicken, tofu, or shrimp.
- This salad is excellent for meal prepping and holds up well when served cold or at room temperature.
- Adjust sriracha quantity to customize the heat level to your preference.
- Use tamari instead of soy sauce to make the recipe gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: No-Cook (after boiling noodles)
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 7g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
