Cold Peanut Noodle Salad
You won't be able to get enough of this Cold Peanut Noodle Salad this summer! This recipe is perfect for picnics, cookouts, or even meal prepping. Using lots of fresh, crunchy veggies as well as a creamy peanut sauce makes this the ultimate summer salad!
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Servings: 3 people
Calories: 372kcal
Equipment
- Large Mixing Bowl
- Small bowl or liquid measuring cup
- Knife
- Cutting Board
Ingredients
- 4 ounces Rice Noodles Pad thai shape
- 2 Mini sweet peppers thinly sliced
- 1 cup Purple cabbage
- ½ cup Regular cabbage
- ½ cup Shredded carrots
- ½ cup Shelled edamame
- 1 tablespoon Cilantro chopped
- 1 tablespoon Peanuts chopped, roasted and salted.
Ingredients for Peanut Dressing
- ¼ cup Creamy peanut butter
- 1 teaspoon Chili garlic sauce sambal
- 1 tablespoon Toasted sesame oil
- 1 tablespoon Agave nectar
- 1 tablespoon Soy sauce or tamari or coconut aminos
- 2 tablespoon Lime juice
- ½ teaspoon Minced ginger or ginger paste
Instructions
- Begin by boiling the rice noodles according to your package instructions. (If there is the option to boil the noodles or soak them, I recommend boiling them.)
- Drain and rinse the rice noodles under cold water
- Thinly slice the peppers longways, removing the stem and seeds.
- Finely chop or slice the purple and green cabbage, resulting in a texture that looks shredded.
- Chop the cilantro and any other ingredients that need preparation.
- In a small bowl or measuring cup, mix together creamy peanut butter, chili garlic sambal, toasted sesame oil, agave nectar, lime juice, soy sauce, and ginger (minced or paste).
- Whisk this together until completely incorporated.
- Add a small amount of water to thin the sauce.
- In a large mixing bowl, add the rice noodles along with all of the vegetables, cilantro, and chopped peanuts.
- Toss these all together.
- Then add the peanut sauce and fully combine with the rest of the ingredients.
- If the noodles feel to stuck together, drizzle a bit more toasted sesame oil to help break them apart.
- Add to a bowl and garnish with more cilantro and chopped peanuts.
Notes
Recipe copyright Legally Healthy Blonde. For educational or personal use only.
- Increase the spice level by adding more of the chili garlic sambal, throw in diced jalapeños, or drizzle sriracha on the top!
- Almond butter can be used in place of peanut butter if needed! I recommend using the creamiest/runniest natural nut butter you can find, it will be easier to work with.
- Make this gluten-free by using rice noodles and switching out soy sauce for tamari or coconut aminos!
- Nutrition Information is for 1 serving, which is ⅓rd of this recipe.
- Calories: 372 cal
- Total Fat: 17.2 grams
- Total Carb: 42.5 grams
- Protein: 11.4 grams
Nutrition
Calories: 372kcal
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