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Crunchy Asian Noodle Salad with Peanut Butter Dressing

A chilled rice noodle salad loaded with crisp vegetables and a creamy, tangy peanut dressing, perfect as a side or light main.

  • Total Time: 21 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 oz rice noodles (use vermicelli or wide rice sticks; gluten-free by default)
  • 1 cup shredded cabbage (Napa or green cabbage)
  • 1 cup carrots, julienned (use matchstick carrots or a mandoline)
  • 1 sliced bell pepper (any color)
  • 1/4 cup green onions, chopped (use chives for milder flavor)
  • 1/4 cup cilantro, chopped (substitute parsley if desired)
  • 1/2 cup peanut butter (smooth for creaminess, crunchy for texture)
  • 2 tbsp soy sauce (tamari for gluten-free)
  • 1 tbsp rice vinegar (apple cider vinegar as a swap)
  • 1 tbsp sesame oil (toasted sesame oil for nutty aroma)
  • 1 tbsp honey or maple syrup (maple makes it vegan)
  • 1 tbsp lime juice (use fresh for brightness)
  • Salt and pepper to taste

Instructions

  1. Cook the rice noodles according to package instructions.
  2. Drain the cooked noodles thoroughly in a colander.
  3. Rinse the noodles with cold water to cool them.
  4. Transfer the noodles to a large mixing bowl.
  5. Add shredded cabbage to the bowl.
  6. Julienne the carrots and add them to the bowl.
  7. Slice the bell pepper into thin strips and add to the bowl.
  8. Chop the green onions and cilantro, adding them to the mixture.
  9. Whisk the peanut butter, soy sauce, rice vinegar, sesame oil, honey, and lime juice in a separate bowl.
  10. Season the dressing with salt and pepper until smooth.
  11. Toss the dressing with the noodle and vegetable mixture.
  12. Serve immediately or chill in the fridge for 30 minutes.

Notes

Store in an airtight container for 3-4 days; keep dressing separate for maximum crunch.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 6 minutes
  • Category: Salad
  • Method: Mixed
  • Cuisine: Asian-inspired
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 375
  • Sugar: 8g
  • Sodium: 600mg
  • Fat: 19.5g
  • Saturated Fat: 4g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 55g
  • Fiber: 4.5g
  • Protein: 9.5g
  • Cholesterol: 0mg

Keywords: noodle salad, peanut dressing, Asian salad, chilled salad, vegetarian recipe