Asian Noodle Salad with Peanut Dressing
This Asian noodle salad with peanut dressing is vibrant, crunchy, and packed with fresh veggies. Tossed in a creamy, savory-sweet peanut sauce, it’s the perfect make-ahead lunch or light dinner.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus chilling time)
- Yield: 4 servings
- Category: Salad, Lunch, Side Dish
- Method: No-Cook / Tossed
- Cuisine: Asian-Inspired
- Diet: Vegetarian
Ingredients
Salad
8 oz rice noodles
1 cup shredded carrots
1 cup red bell pepper, thinly sliced
1 cup cucumber, julienned
1 cup red cabbage, shredded
½ cup green onions, chopped
¼ cup fresh cilantro, chopped
¼ cup chopped peanuts (for garnish)
Peanut Dressing
¼ cup creamy peanut butter
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey
1 tbsp sesame oil
1 tsp grated fresh ginger
1 clove garlic, minced
2–3 tbsp water (to thin, as needed)
Instructions
Cook the Noodles: Cook rice noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
Prepare the Vegetables: In a large bowl, combine noodles, carrots, bell pepper, cucumber, cabbage, green onions, and cilantro. Toss gently to mix.
Make the Dressing: In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic until smooth. Add water gradually to thin to desired consistency.
Combine: Pour dressing over noodle mixture and toss until evenly coated.
Chill & Serve: Refrigerate for at least 30 minutes to allow flavors to meld. Garnish with chopped peanuts before serving.
Notes
Add grilled chicken, shrimp, or tofu for extra protein.
Substitute seasonal veggies like snap peas or edamame.
For a spicy kick, stir in sriracha or red pepper flakes to the dressing.
Store leftovers in the refrigerator for up to 3 days.
