Asian Noodle Salad with Peanut Dressing

Why I Love This Recipe

I love this salad because it’s refreshing, vibrant, and full of texture. The peanut dressing is rich and nutty, balanced perfectly with the crunch of raw vegetables and the chewiness of rice noodles. It’s also incredibly versatile—I can enjoy it as a light meal on its own or bulk it up with grilled chicken, shrimp, or tofu. Best of all, it’s easy to make ahead and tastes even better after the flavors have had time to mingle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salad Base

• 8 ounces rice noodles

• 1 cup shredded carrots

• 1 cup red bell pepper, thinly sliced

• 1 cup cucumber, julienned

• 1 cup red cabbage, shredded

• 1/2 cup green onions, chopped

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped peanuts (for garnish)

Peanut Dressing

• 1/4 cup creamy peanut butter

• 2 tablespoons soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon honey

• 1 tablespoon sesame oil

• 1 teaspoon grated fresh ginger

• 1 clove garlic, minced

• 2–3 tablespoons water (to thin, as needed)

Directions

1. I start by cooking the rice noodles according to the package directions. Once they’re tender, I drain and rinse them under cold water to stop the cooking process, then set them aside.

2. In a large bowl, I combine the cooked noodles with the shredded carrots, red bell pepper, cucumber, red cabbage, green onions, and cilantro. I gently toss everything together.

3. In a separate bowl, I whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic. If the dressing feels too thick, I add water a tablespoon at a time until it reaches a pourable consistency.

4. I pour the dressing over the noodle and veggie mixture and toss until everything is evenly coated.

5. I chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together.

6. Before serving, I sprinkle chopped peanuts over the top for a little extra crunch.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 5–7 minutes (for noodles)

• Chill Time: 30 minutes

• Total Time: About 50 minutes

Variations

• For extra protein, I like adding grilled chicken, shrimp, or crispy tofu.

• To change things up, I sometimes substitute the veggies with snap peas, edamame, or zucchini noodles.

• For more heat, I stir sriracha or red pepper flakes into the peanut dressing.

• If I want it extra nutty, I use crunchy peanut butter in the dressing or sprinkle additional toasted sesame seeds on top.

• I occasionally swap out the rice noodles for soba or whole wheat spaghetti for a heartier twist.

Storage/Reheating

I store the salad in an airtight container in the refrigerator for up to 3 days. It actually tastes better after sitting overnight. If it dries out slightly, I stir in a little water or extra dressing before serving. This salad is best enjoyed cold, so I skip reheating altogether.

FAQs

Can I make this salad ahead of time?

Yes, and I often do. It’s ideal for meal prep since the flavors deepen as it sits. I just store it in the fridge and add the chopped peanuts right before serving to keep them crunchy.

Is there a nut-free version of this dressing?

Absolutely. I substitute sunflower seed butter or tahini in place of peanut butter for a nut-free alternative that still offers creaminess and depth.

Can I use a different type of noodle?

Yes, I’ve made it with soba noodles, vermicelli, or even whole wheat pasta when rice noodles aren’t available. Just make sure they’re rinsed and cooled.

What’s the best way to julienne the vegetables?

I use a julienne peeler or a sharp knife to slice the vegetables into thin matchsticks. A mandoline slicer also works great for consistency and speed.

Can I serve this warm?

Technically yes, but I prefer this dish chilled. The crisp veggies and cool peanut dressing make it refreshing. If I want a warm variation, I lightly stir-fry the veggies and noodles, then toss with the dressing.

Conclusion

This Asian Noodle Salad with Peanut Dressing is a bright, satisfying, and flavor-packed dish I keep in regular rotation. It’s easy to make, endlessly customizable, and perfect for warm-weather meals or healthy meal prep. Whether I serve it as a main dish or a side, it always disappears fast—and leaves me wanting more.

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