5 from 66 votes
Vegan Peanut Sesame Noodle Salad
This Vegan Peanut Sesame Noodle Salad features a peanut butter sauce blended with garlic, ginger, rice vinegar, soy sauce, maple syrup, sriracha, and sesame oil, creating a balance of savory, sweet, and spicy flavors. Tossed with noodles, cabbage, red bell peppers, and carrots, the salad combines crunchy vegetables with tender noodles. Garnished with sesame seeds and roasted peanuts, it offers a satisfying texture and rich nutty taste suitable for a light vegan meal or side dish.
Prep Time
15 mins
Cook Time
4 mins
Total Time
19 mins
Servings:
4
Calories:
267 kcal
Course:
Main Course
Cuisine:
Vegan
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 267
% 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.