Print

Cold Asian Noodle Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 63 reviews

This Cold Asian Noodle Salad is a vibrant, refreshing dish packed with colorful vegetables and a creamy, tangy peanut or almond butter dressing. Perfectly balanced with ginger, garlic, lime, and a touch of spice, it's a delightful salad that's quick to prepare and great for warm days or as a light meal.

Ingredients

Noodles

  • 10 ounces regular or whole-wheat spaghetti (283 g)

Vegetables

  • 1 red bell pepper, thinly sliced (approx. 1 cup)
  • 2 large carrots, grated (approx. 1 heaping cup)
  • 1 cup green onions, finely chopped (40 g)
  • 1 cup cilantro, finely chopped (40 g)
  • 2 cups cabbage, finely sliced or grated (300 g, use red, green or napa cabbage or a mixture)

Dressing

  • 1 tbsp ginger, minced (10 g, omit if you don't like 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 (or 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 spicy sauce)
  • 2-4 tbsp water to adjust consistency

Optional Garnishes

  • Peanuts or cashews
  • A squeeze of lime juice
  • Fresh chopped cilantro or Thai basil
  • Sriracha

Instructions

  1. Boil the Pasta: Bring a pot of water to a boil on the stovetop. Cook the spaghetti according to package instructions until al dente.
  2. Prepare Vegetables: While the pasta is cooking, thinly slice the red bell pepper, grate the carrots, finely chop the green onions and cilantro, and finely slice or grate the cabbage. Add all the chopped vegetables to a large mixing or salad bowl.
  3. Make the Dressing: In a blender or food processor, combine minced ginger, minced garlic, peanut or almond butter, rice wine vinegar, low-sodium soy sauce, lime juice, maple syrup, and red pepper flakes or sriracha if using. Blend until smooth and creamy, adding 2 tbsp water to start and increasing to 4-5 tbsp to reach a thick but pourable consistency.
  4. Cool and Coat Pasta: When the pasta is finished cooking, drain it and rinse under cold water to stop the cooking process. Return the pasta to the pot, add 3 tbsp water, and mix to coat the noodles gently, preventing them from sticking.
  5. Combine Pasta and Vegetables: Add the coated pasta to the bowl with the chopped vegetables. Toss everything together to combine.
  6. Add Dressing: Pour the prepared peanut dressing over the pasta and vegetables and mix well to ensure everything is evenly coated.
  7. Serve and Garnish: Serve the salad immediately, topped with optional peanuts or cashews, a squeeze of lime juice, fresh chopped cilantro or Thai basil, and extra sriracha for those who like additional heat.

Notes

  • This salad can be made with regular or whole-wheat spaghetti based on preference.
  • If you don’t like ginger, the recipe suggests omitting it without losing much flavor.
  • Use low-sodium soy sauce, coconut aminos, or gluten-free tamari for a healthier or gluten-free option.
  • The dressing consistency can be easily adjusted by adding more or less water to suit your preference.
  • For a spicier flavor, add more sriracha or red pepper flakes.
  • This dish is best served fresh but can be refrigerated for up to 1 day; toss again before serving.

Find it online: https://recipethrive.com/cold-asian-noodle-salad-recipe/