Cold Peanut Noodle Salad
User Reviews
4.8
Cold Peanut Noodle Salad
Description
The salad features cooked and cooled whole wheat spaghetti mixed with finely shredded red cabbage and grated carrots for crunch. Fresh cilantro and green onions add herbal and mild pungency, while chopped peanuts contribute additional texture and nutty flavor. The peanut lime dressing combines peanut butter, brown sugar, minced garlic, grated ginger, lime juice, soy sauce, and neutral oil whisked or blended until smooth.
When tossed with the noodles and vegetables, the dressing evenly coats the salad, creating a creamy, bright, and savory profile highlighted by lime's acidity and peanut richness. Serving immediately or chilled maintains the salad’s crispness and freshness.
This dish works well as a vegetarian lunch or side and can be adapted by changing the oil type or noodle used. The notes highlight that light-flavored oils like canola or vegetable can be used instead of avocado to control cost.
Ingredients
Peanut Lime Dressing
- 3 Tbsp peanut butter $0.21, natural-style
- 1 Tbsp brown sugar $0.04
- 1 clove garlic $0.08, minced
- 1/2 tsp ginger $0.05, grated fresh
- 1 medium lime $0.69, juiced, 2 Tbsp juice
- 2 tsp soy sauce $0.08
- 1/4 cup neutral oil $0.82
Salad
- 8 oz. whole wheat spaghetti $0.55
- 4 cups red cabbage $1.12, finely shredded
- 2 carrot $0.22
- 1/2 bunch cilantro $0.75, about 1/2 cup chopped
- 4 green onion $0.45, about 1/2 cup sliced
- 1/2 cup peanut $0.24, chopped
Instructions
- To make the peanut lime dressing, combine all the ingredients in a bowl or blender. Whisk or blend until smooth. Set the dressing aside.
- Bring a pot of water to a boil for the whole wheat spaghetti. Break the spaghetti in half to make it easier to stir into the salad ingredients later. Once the water is boiling, add the spaghetti, and continue to boil until the pasta is tender. Drain in a colander and rinse it briefly with cold water to cool it off. Let the pasta drain well.
- Meanwhile, shred the cabbage as finely as possible using either a knife or the shredding attachment of a food processor. Shred the carrots using a large-holed cheese grater. Roughly chop the cilantro and peanuts. Slice the green onion.
- Combine the cooled and well drained pasta in a large bowl with the cabbage, carrots, cilantro, green onion, and peanuts. Toss the salad until the ingredients are evenly combined.
- Serve the salad and peanut lime dressing immediately, or divide the undressed salad between four containers (about 2 cups each) and divide the dressing between four smaller containers (about 2 Tbsp or slightly more each). Refrigerate up to 4-5 days.
Notes
- The dressing can be made with any light-flavored oil such as canola, vegetable, safflower, or grapeseed for a milder taste and lower cost.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4about 2 cups salad each
Amount Per Serving
Calories 63713 kcal
% Daily Value*
| Serving | 2Cups | |
| Calories | 637.13kcal | 32% |
| Carbohydrates | 65.73g | 22% |
| Protein | 19.65g | 39% |
| Fat | 34.55g | 53% |
| Sodium | 405.95mg | 17% |
| Fiber | 14g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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