Delicious Cold Asian Noodle Salad Ready in Under 30 Minutes

Enjoy this refreshing Cold Asian Noodle Salad that is quick to make and perfect for summer days.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Salads

Cuisine: Asian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Noodles

10 oz Spaghetti Swap for gluten-free noodles if desired.

For the Vegetables

1 cup Red Bell Pepper Thinly sliced; any color bell pepper can be used.
2 large Carrots Grated; can swap with zucchini or cucumber.
1 cup Green Onions Finely chopped; shallots make a milder substitute.
1 cup Cilantro Finely chopped; parsley can be a substitute.
2 cups Cabbage Finely sliced; can use red, green, or napa cabbage.
1 tbsp Ginger Minced; omit if not a fan.
3 cloves Garlic Minced; can skip if sensitive.

For the Dressing

1/2 cup Peanut Butter Creamy base; can use almond or sunflower seed butter.
1.5 tbsp Rice Wine Vinegar Substitute with apple cider vinegar if preferred.
1/4 cup Low-Sodium Soy Sauce Tamari can be used as a gluten-free option.
2 tbsp Lime Juice Can swap with lemon juice.
2.5 tbsp Maple Syrup Honey or agave syrup can also be used.
1/2 tsp Red Pepper Flakes Adjust for heat; can use Sriracha instead.
2-4 tbsp Water To adjust dressing consistency.

Equipment

large pot
Mixing Bowl
blender

Method

Cooking Instructions

Bring a large pot of salted water to a boil. Cook 10 ounces of spaghetti according to package instructions, about 8-10 minutes, until al dente. Drain and rinse under cold water.
Finely chop 1 cup of red bell pepper, 2 grated carrots, 1 cup of green onions, 1 cup of cilantro, and 2 cups of cabbage in a large mixing bowl.
Blend 1/2 cup of peanut butter, 1 tablespoon of ginger, 3 minced garlic cloves, 1.5 tablespoons of rice wine vinegar, 1/4 cup of soy sauce, 2 tablespoons of lime juice, and 2.5 tablespoons of maple syrup. Add red pepper flakes and blend, adjusting with water to desired consistency.
Combine the cooled noodles with the chopped vegetables in the mixing bowl. Pour the dressing over and toss thoroughly.
Serve immediately, optionally garnished with peanuts, extra lime juice, herbs, or Sriracha. This can be enjoyed fresh or chilled.

Nutrition

Serving: 1saladCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gSodium: 550mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 150IUVitamin C: 80mgCalcium: 6mgIron: 10mg

Notes

For best texture, cook noodles slightly beyond al dente. Use seasonal vegetables to keep the dish fresh and vibrant. Store leftovers in an airtight container for up to 4 days.

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