This delicious vegan cold Asian noodle salad with a spicy peanut dressing is quick and easy to make in under 30 minutes using simple ingredients.
INGREDIENTS
For the Asian Noodle Salad
- 10 ounces regular or whole-wheat spaghetti (283 g)
- 1 red bell pepper, thinly sliced (130 g, approx. 1 cup)
- 2 large carrots, grated (150 g, approx. 1 heaping cup)
- 1 cup lightly packed green onions, finely chopped (40 g)
- 1 cup lightly packed cilantro, finely chopped (40 g)
- 2 cups finely chopped or grated cabbage (300 g) – use red, green, napa, or a mix
For the Peanut Sauce
- 1 tbsp minced ginger (10 g) – omit if you prefer without ginger
- 3 cloves garlic, minced (about 3 tbsp, 15 g)
- 1/2 cup peanut butter or almond butter (120 g)
- 1.5 tbsp rice wine vinegar
- 1/4 cup low-sodium soy sauce, coconut aminos, or gluten-free tamari
- 2 tbsp lime juice
- 2.5 tbsp maple syrup
- 1/2 tsp red pepper flakes or up to 1 tbsp sriracha sauce (optional, for a spicy kick)
- 2-4 tbsp water (to adjust consistency)
Topping Suggestions
- Peanuts or cashews
- A squeeze of lime juice
- Fresh chopped cilantro or Thai basil
- Sriracha
INSTRUCTIONS
- Bring a pot of water to a boil and cook the pasta according to the package instructions.
- While the pasta is cooking, chop all the vegetables and place them in a large mixing or salad bowl.
- For the peanut sauce, blend all ingredients until smooth and creamy. Start with 2 tbsp of water and add more, up to 5 tbsp, until you reach your desired consistency. It should be thick and creamy but still pourable.
- Once the pasta is done, drain and rinse it under cold water. Return it to the pot with 3 tbsp of water and toss to coat.
- Add the pasta to the bowl with the chopped veggies.
- Pour the peanut sauce over the salad and toss everything together.
- Serve immediately, topped with optional peanuts or cashews, a squeeze of lime juice, and sriracha.
- Leftovers can be stored in the fridge for up to 4 days.
