Description
A vibrant, chilled noodle salad tossed with a creamy, zesty peanut sauce, fresh herbs, crunchy veggies, and just the right touch of spice. Perfect for meal prep, potlucks, or a quick weeknight dinner.
Ingredients
Salad Base
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6 oz dry noodles (rice noodles, soba, linguini, etc.)
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4 cups shredded cabbage, carrots, and radish
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1 red bell pepper, thinly sliced
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3 scallions, thinly sliced
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½ bunch cilantro, chopped (or basil/mint)
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1 tbsp jalapeño, finely chopped (optional)
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¼–½ cup roasted crushed peanuts (for garnish)
Thai Peanut Sauce
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5 thin slices fresh ginger (peeled)
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2 garlic cloves
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½ cup peanut butter
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½ cup orange juice (fresh preferred)
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⅓ cup fresh lime juice
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¼ cup soy sauce or Braggs Aminos
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⅓ cup honey, agave, or maple syrup
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¼ cup toasted sesame oil
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1–1½ tsp cayenne or sriracha (adjust to taste)
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1 tsp salt
Instructions
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Cook noodles according to package directions. Rinse under cold water and drain well.
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Blend peanut sauce ingredients in a blender until smooth. Adjust seasoning as needed.
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Prepare vegetables and herbs, slicing all thinly for maximum crunch and freshness.
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Toss vegetables and herbs in a large bowl.
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Add noodles, then pour in sauce a little at a time. Toss to coat evenly.
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Taste and adjust lime, salt, or spice as needed.
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Garnish with crushed peanuts and more cilantro. Serve chilled or at room temperature.
Notes
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Store sauce separately for make-ahead freshness.
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Add tofu, chicken, or shrimp for extra protein.
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Fresh herbs are essential for authentic flavor—use generously.
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Make a double batch of sauce—it’s amazing on everything.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Tossed / No-Cook
- Cuisine: Thai-Inspired
Nutrition
- Calories: 520
- Sugar: 15g
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 15g