← back

Asian Peanut Noodle Salad

Cold noodles tossed in a creamy peanut dressing with crunchy veggies — a make-ahead lunch that's even better the next day.

lunch • prep: 15 min • cook: 10 min • serves 4
Cold peanut noodle salad with shredded carrots, cabbage, and cilantro

Ingredients

  • 8 oz spaghetti or rice noodles
  • 1 cup shredded purple cabbage
  • 1 large carrot, julienned
  • 1 red bell pepper, thinly sliced
  • ½ cucumber, julienned
  • 3 green onions, sliced
  • ¼ cup roasted peanuts, chopped
  • Fresh cilantro, for garnish

For the Peanut Dressing

  • ¼ cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • 1 clove garlic, minced
  • 1 teaspoon sriracha
  • 2-3 tablespoons warm water (to thin)

Instructions

  1. Cook the noodles: Boil noodles according to package directions. Drain and rinse under cold water until completely cool.

  2. Make the dressing: Whisk all dressing ingredients together until smooth. Add warm water a tablespoon at a time until it’s pourable.

  3. Toss: In a large bowl, combine cold noodles, cabbage, carrot, bell pepper, and cucumber. Pour dressing over and toss until everything is coated.

  4. Serve: Top with green onions, crushed peanuts, and cilantro.

Notes

  • Storage: Keeps for 3 days in the fridge. Add a splash of water and toss before serving — the noodles absorb the dressing.
  • Variations: Add shredded chicken, edamame, or tofu. Swap peanut butter for almond butter if allergic.
  • Tips: Rinse the noodles really well under cold water — this stops the cooking and keeps them from clumping.