Vegan Peanut Sesame Noodle Salad
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 mins
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Total Time
19 mins
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Servings
4
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Calories
267 kcal
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Course
Main Course
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Cuisine
Vegan
Vegan Peanut Sesame Noodle Salad
Description
The recipe prepares a peanut sauce by blending peanut butter with aromatic ingredients like fresh garlic and ginger, combined with rice vinegar for acidity, soy sauce for saltiness, maple syrup for sweetness, and sriracha for a mild heat. Toasted sesame oil and water finish the sauce with a fragrant depth and smooth consistency. The noodles, which can be pad Thai, linguini, or rice noodles, are cooked and cooled to maintain texture.
Chopped cabbage, red bell pepper, and julienned carrots provide freshness and crunch, contrasted with the chewy noodles. Tossing the sauce with the noodles and vegetables coats the salad evenly. Sesame seeds and roasted peanuts add a final nutty crunch. The dish suits vegan diets and can be customized with protein additions like tofu or edamame. Variations include substituting nut butters and soy-free alternatives for allergies.
The salad can be served cold or at room temperature and holds for meals or gatherings. It is a flavorful option for those seeking plant-based dishes with a mix of textures and layered flavors from the peanut sesame sauce.
Ingredients
For the peanut butter sauce:
- 1/4 cup peanut butter
- 1 clove garlic
- 1/2 ginger an inch
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce , use tamari for Glutenfree
- 1 tablespoon maple syrup or sugar
- 2 teaspoons sriracha or use Gochujang for variation, or sambal oelek
- 1/4 teaspoon salt
- 2 teaspoons sesame oil toasted
- 1/4 cup water
For the salad:
- 4 ounces pad thai noodles or linguini or rice linguini, cooked according to package instructions
- 2 cups cabbage I use a mix of red and green cabbage and heaping cups, thinly sliced
- 1/2 red bell pepper thinly sliced
- 1/2 cup carrot thinly sliced julienne, or you can use radish
For garnish:
- sesame seeds
- roasted peanuts
Instructions
- Make the sauce. Add all the ingredients for the sauce in a blender and blend until smooth and set aside. Taste and adjust flavor, salt, sweet, tang
- Cook your pasta or noodles according to the instructions on the package if you haven't already. Wash in cold water and set aside.
- Chop up your vegetables and set aside.
- Add the noodles and vegetables to a large bowl then add in your peanut butter sauce and toss well.
- Taste and adjust salt and flavor then top with sesame seeds, roasted peanuts, and green onions and serve.
Notes
- For added protein, include cooked edamame, beans, or tofu cubes.
- Make it nut-free by substituting tahini or sunflower seed butter for peanut butter, and using sunflower and hemp seeds instead of peanuts.
- Use coconut aminos instead of soy sauce to make the recipe soy-free.
- Choose gluten-free pad Thai noodles or rice noodles for a gluten-free dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 355mg | 15% |
| Potassium | 418mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 3670IU | 73% |
| Vitamin C | 46mg | 51% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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