This Cold Peanut Noodle Salad is the perfect meal prep for summer and spring! No need to reheat, it’s light but filling, and the flavors are so fresh. It’s topped off with a homemade tangy, sweet, and creamy Peanut butter- soy sauce Dressing to make everything finger-licking good. So have a salad for lunch this week, and enjoy it.
Peanut Noodle Salad
Salads are the ultimate way to add wholesome fruits and vegetables to any meal. However, eating the same plate of plants and carbs can get mundane. One easy way to switch things up is to incorporate some exotic pantry ingredients for a welcomed flavor change.
Crunchy vegetables are highlighted here, adding lots of crisp, fresh texture. Substitute with any raw vegetables you have on hand, such as cabbage, carrot, fennel, asparagus, broccoli or cauliflower. The spicy peanut sauce is very adaptable: If you don’t want to use peanut butter, you can use any nut or seed butter, like cashew, almond, sunflower or even tahini. Both the noodles and the peanut sauce can be prepared ahead of time and stored in the fridge overnight, but wait to combine them until you are ready to eat for the best texture and consistency. The peanut sauce thickens as it sits, so add a tablespoon or two of water to loosen it up, if necessary.
HOW TO STORE THIS SALAD
I suggest keeping the dressing separate from the salad and adding it just before serving, not because the vegetables will get soft, but because the pasta will likely absorb the dressing and it might get dry. I always suggest keeping your meal preps no longer than 4-5 days because textures and flavors tend to go down hill quickly after that. The ingredients in this recipe are all very sturdy and refrigerate extremely well. If anything, you might have a little color bleed from the purple cabbage onto the pasta, but that will not affect the flavor.
Check out more recipes:
Whole Sumac Roasted Cauliflower
Peanut Noodle Salad
- 300 g noodles of choice
- 100 g red cabbage
- 1 carrot
- ½ cup toasted peanuts
- 1 handful spring onions
- 1 tsp sesame seeds
- 2 tbsp peanut butter creamy
- 1 tbsp chili oil
- 2 ½ tbsp soya sauce
- 2 tbsp lemon/lime juice
- 1 tsp agave syrup
- Cook the noodles following the cooking instructions, rinse with cold water when cooked.
- Chop the cabbage very thinly, I used mandoline. Chop the carrots into long strips or use a peeler for this. Chop spring onion finely.
- Mix all the sauce ingredients until creamy.
- Add the noodles to a bowl, together with the vegetables and peanuts. Toss with the dressing and serve with a sprinkle of sesame seeds on top. Enjoy!