Description

Indulge in the vibrant and flavorful Cold Peanut Noodle Salad – a quick and satisfying meal that’s perfect for busy weeknights. This refreshing dish combines tender noodles, crisp vegetables, and a creamy peanut dressing for a delicious and nutritious lunch or light dinner.

Ingredients

– 8 ounces linguine or spaghetti noodles

– 1 cup julienned carrots

– 1 cup thinly sliced red cabbage

– 1 cup julienned cucumber

– 1/2 cup chopped green onions

– 1/4 cup chopped fresh cilantro

– 1/4 cup chopped roasted peanuts

– 3 tablespoons creamy peanut butter

– 2 tablespoons low-sodium soy sauce

– 2 tablespoons rice vinegar

– 1 tablespoon sesame oil

– 1 tablespoon lime juice

– 1 teaspoon grated ginger

– 1 clove garlic, minced

– 1 tablespoon water (or more as needed to thin the dressing)

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Instructions

1. Bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain and rinse under cold water to cool completely.

2. In a large bowl, combine the cooked noodles, carrots, cabbage, cucumber, green onions, and cilantro.

3. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, lime juice, ginger, and garlic. Add water as needed to thin the dressing to your desired consistency.

4. Pour the peanut dressing over the noodle salad and toss gently to coat.

5. Garnish the salad with the chopped peanuts.

6. Serve chilled or at room temperature.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop as it chills. You can also add shredded chicken or tofu for extra protein.

Prep Time: 10
Cook Time: 10
Category: Main Dishes
Method: No-Cook
Cuisine: Asian