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Cold Peanut Noodle Salad Recipe

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This cold peanut noodle salad recipe is a quick and tasty 15-minute meal! Loaded with fresh veggies, in an easy homemade peanut sauce. 

Perfect for a simple lunch that takes no time to prepare, you can even double the recipe and meal prep cold noodles for the week.  These noodles can be made vegan, vegetarian, or gluten free.

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This cold peanut noodle salad is the easy homemade lunch of your dreams.  Ready in just 15 minutes, this recipe makes a quick meal and a great vegetarian pasta salad for BBQ or potlucks.
 
You’re just a few ingredients away from a quick and nutritious meal that takes almost no time to make. This recipe is loaded with crisp veggies, crunchy peanuts, and a creamy and tangy peanut sauce.

This Cold Peanut Noodle Salad Recipe Is:

  • Bright
  • Fresh
  • Crunchy
  • Versatile
  • Satisfying
  • Vegan, Gluten Free, Great for #MeatlessMonday!
  • An easy vegan meal prep recipe, great for a quick weeknight dinner
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This recipe is super versatile: you can use whatever produce you have on hand. I made this salad very simply with cabbage, carrots, and green onions – but other veggies would be fantastic!  Refreshing chopped cucumber, sliced radishes, or red onions would also be delish.

What’s In This Cold Peanut Noodle Salad Recipe?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Rice Noodles: For the perfect peanut noodle salad, use a wide stir fry rice noodle.  I used gluten free rice noodles which have the perfect texture and consistency for a peanut salad.
  • Carrots: for sweetness and crunch
  • Cabbage: because I literally have 4 cabbages in the fridge right now and had to use 1. I love the fresh, bright crunch from red cabbage, so it’s always a permanent staple on my grocery list.
  • Lightly Salted Peanuts: for a yummy, nutty crunch!  I like to use only unsalted or lightly salted peanuts when I cook. Lightly salted peanuts won’t alter the taste of my recipes, which I prefer.  I will always choose a lower sodium option if available!
  • Peanut butter: or you can substitute an almond or cashew butter instead. Like my peanuts, I only use unsalted peanut butter.
  • Sesame Oil: The sesame oil gives the perfect toasty flavor to the dressing of this salad. Toasted sesame oil is traditional in a lot of Asian dishes, and will give you salad the perfect flavor.
  • Soy Sauce or Tamari
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One of the BEST Pantry Staple Noodle Salad Recipes

This Cold Peanut Noodles recipe is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably already have a lot of these ingredients on hand!  Keeping a well-stocked pantry makes it easy to come up with delicious and easy  meals using a few staples you can rotate. 

How Do I Make A Salad with Noodles?

  1. Cook spaghetti according to package instructions. Drain, and rinse under cold water in a strainer.  Drain noodles and add to a large bowl.
  2. To the noodles, add the chopped carrot, red cabbage, green onions,  and sliced peanuts.
  3. Add all dressing ingredients to a mason jar, seal with a lid, and shake well to combine.  Pour the dressing over the noodles and toss the cold noodle salad well.  Serve and enjoy!
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Dietary Modifications for Peanut Noodle Salad

  • For a nut-free version: If you are allergic to peanuts you can use cashews, or sunflower seeds for a tree-nut free version.  Just make sure you also use a sun butter to replace the peanut butter too.
  • This recipe is gluten free: Always double check your ingredients are certified gluten free before using.
  • This recipe is vegan & vegetarian, but if you aren’t meatless you can add a cooked protein of your choice.
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Other Quick Vegan Meals You’ll Love!

Summer White Bean Salad (Vegan, Gluten Free)

Crispy Sweet Potato Fries in the Oven (Vegan, Gluten Free)

Vegan Garden Hummus Sandwich

Vegan Loaded Nachos (Gluten Free, Pantry Staple, High Protein)

Thai Quinoa Cabbage Salad (Vegan, Gluten Free, Summer Side Dish)

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

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Cold Peanut Noodle Salad

This cold peanut noodle salad recipe is a quick and tasty 15-minute recipe! Loaded with fresh veggies, in an easy homemade peanut sauce. Vegetarian, gluten free, and vegan!
5 from 3 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Lunch, Pasta, Salad
Cuisine American, Asian
Servings 4 servings
Calories 246 kcal

Ingredients
  

For the Noodle Salad

  • 8 ounces spaghetti or rice noodles gluten free
  • 2 carrots spiralized or finely sliced
  • 3 cups shredded red cabbage
  • 2 green onions sliced
  • 1/2 cup chopped peanuts

For the Dressing

  • 2 tablespoons olive oil
  • 1 tablespoon peanut butter
  • 1 tablespoon seasoned rice wine vinegar
  • 1 teaspoon tamari or aminos/soy sauce (if not gluten free)
  • 1/4 teaspoon toasted sesame oil
  • 1 lime juiced (about 1 tablespoon)

Instructions
 

  • Cook noodles according to package instructions. Drain, and rinse under cold water in a strainer.  Once drained, add noodles to a large bowl.
  • To the noodles, add the chopped carrot, red cabbage, green onions,  and sliced peanuts.
  • Add all dressing ingredients to a mason jar, seal with a lid, and shake well to combine. 
  • Pour the dressing over the noodles and toss the cold noodle salad well.  Serve and enjoy!

Video

Nutrition

Calories: 246kcalCarbohydrates: 57gProtein: 15gFat: 19gSaturated Fat: 3gSodium: 67mgPotassium: 590mgFiber: 7gSugar: 7gVitamin A: 5909IUVitamin C: 46mgCalcium: 84mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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5 from 3 votes (2 ratings without comment)

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