Name: Cold Asian Noodle Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 10 ounces regular or whole-wheat spaghetti (283 g); 1 red bell pepper, thinly sliced (approx. 1 cup); 2 large carrots, grated (approx. 1 heaping cup); 1 cup green onions, finely chopped (40 g); 1 cup cilantro, finely chopped (40 g); 2 cups cabbage, finely sliced or grated (300 g; use red, green or napa cabbage or a mixture); 1 tbsp ginger, minced (10 g; omit if you don’t like ginger); 3 cloves garlic, minced (about 3 tbsp, 15 g); 1/2 cup peanut butter or almond butter (120 g); 1.5 tbsp rice wine vinegar; 1/4 cup low-sodium soy sauce (or coconut aminos or gluten-free tamari); 2 tbsp lime juice; 2.5 tbsp maple syrup; 1/2 tsp red pepper flakes or up to 1 tbsp sriracha sauce (optional, for spicy sauce); 2-4 tbsp water to adjust consistency; Peanuts or cashews; A squeeze of lime juice; Fresh chopped cilantro or Thai basil; Sriracha

Print Recipe· 3.9 from 9 reviews

If you’re craving a dish that bursts with vibrant flavors, textures, and colors all in one bowl, then this Cold Asian Noodle Salad Recipe is exactly what you need in your kitchen repertoire. It’s a delightful combination of cool, crisp veggies and silky noodles, brought together with a luscious, creamy peanut-based dressing that strikes the perfect balance between sweet, tangy, and a hint of spice. This salad feels so fresh and satisfying that it’s perfect for a quick lunch, a picnic, or to impress guests with minimal effort.

Ingredients You’ll Need

The image shows a white marbled surface covered with fresh ingredients arranged around a white plate. On the plate in the middle, there is a small clear glass bowl with creamy peanut butter and a spoon inside it. Around the plate, starting from the front, there are two bright orange carrots lying side by side, some fresh green cilantro leaves to the right, a large red bell pepper to the left, and some green scallions on the far left. A whole lime and a piece of ginger root rest on the plate near the peanut butter. Behind the plate, there is half a purple cabbage to the left, half a green cabbage in the center, and a clear jar filled with uncooked brown pasta to the right. Bottles of soy sauce, maple syrup, and rice wine vinegar stand at the back, completing the colorful and fresh arrangement. photo taken with an iphone --ar 4:5 --v 7

Getting ready to make this Cold Asian Noodle Salad Recipe is a breeze because the ingredients are not only simple but thoughtfully chosen to create a harmonious blend of flavor and texture. Each component plays a crucial role—from the crunchy red bell pepper to the earthy peanut butter in the dressing, ensuring every bite is pure magic.

10 ounces regular or whole-wheat spaghetti: Acts as the cool, chewy base for the salad—feel free to choose whichever you prefer for texture and health benefits.
1 red bell pepper, thinly sliced: Adds vibrant color and a sweet crunch for freshness.
2 large carrots, grated: Provides a natural sweetness and crisp texture that lifts the entire salad.
1 cup green onions, finely chopped: Brings a subtle sharpness that brightens every bite.
1 cup cilantro, finely chopped: Offers a fragrant, herbal note that complements the Asian-inspired flavors beautifully.
2 cups cabbage, thinly sliced or grated: Choose red, green, napa cabbage, or a mix to contribute crunch and volume.
1 tbsp ginger, minced: Adds warmth and a zingy freshness, but feel free to skip if you’re not a fan.
3 cloves garlic, minced: Essential for depth and that irresistible savory kick.
1/2 cup peanut butter or almond butter: The creamy heart of the dressing that ties the dish together with richness.
1.5 tbsp rice wine vinegar: Brings the perfect amount of tang to balance the richness.
1/4 cup low-sodium soy sauce: Or use coconut aminos or gluten-free tamari, adds a salty umami boost.
2 tbsp lime juice: Injects a bright, citrusy punch that awakens the salad’s flavors.
2.5 tbsp maple syrup: Offers subtle sweetness that rounds out the dressing beautifully.
1/2 tsp red pepper flakes or up to 1 tbsp sriracha sauce (optional): For those who love a spicy kick to heat things up.
2-4 tbsp water: Used to adjust the dressing consistency to perfectly creamy and pourable.
Peanuts or cashews: Crunchy toppings to add texture and nutty aroma.
A squeeze of lime juice: An optional finishing touch for an extra zing.
Fresh chopped cilantro or Thai basil: Garnishes that brighten up the presentation and flavor.
Sriracha: Drizzle on top if you want to add more fiery excitement.

How to Make Cold Asian Noodle Salad Recipe

Step 1: Cook the Pasta

Begin by bringing a pot of water to a rolling boil on the stovetop, then cook your spaghetti according to the package instructions. Using either regular or whole-wheat pasta works wonderfully—just make sure to cook it al dente so it has a satisfying bite. Once done, drain the pasta and rinse it immediately under cold water to stop the cooking process and cool it down for the salad.

Step 2: Prepare the Vegetables

While the noodles are cooking, grab your freshest veggies and get chopping! Thinly slice the red bell pepper, grate the carrots, finely chop the green onions and cilantro, and shred the cabbage. Toss everything into a large mixing or salad bowl. This combo of colors and textures will make your salad look as amazing as it tastes.

Step 3: Make the Dressing

Now for the star of the show—the dressing! Blend together the peanut butter or almond butter, rice wine vinegar, soy sauce, lime juice, maple syrup, garlic, ginger, and your preferred spice from red pepper flakes or sriracha. Start with 2 tablespoons of water and gradually add more, up to 5 tablespoons, until the dressing is creamy but still pourable. This luscious sauce is what brings all the ingredients to life with its depth and creaminess.

Step 4: Combine Pasta and Vegetables

Return the cooled noodles back to the pot along with 3 tablespoons of water and mix gently to coat the pasta. Then add the noodles to your vibrant veggie bowl and pour the dressing over the top. Use tongs or large spoons to toss everything together well so each strand and vegetable is luxuriously covered.

Step 5: Final Touches and Serve

Right before serving, top your Cold Asian Noodle Salad with crunchy peanuts or cashews, a squeeze of fresh lime juice, a sprinkle of chopped cilantro or Thai basil, and a drizzle of sriracha for an extra dash of excitement. This salad is ready to dive into immediately but also tastes great chilled later on.

How to Serve Cold Asian Noodle Salad Recipe

A clear glass bowl on a white marbled surface holds a colorful layered salad. The base is a mix of vibrant purple cabbage and light yellow cabbage on the right side, with chopped green onions in the top right corner. Below the onions, thin red bell pepper strips are placed next to bright orange carrot shreds on the left. A bunch of fresh green cilantro sits at the bottom left, adding texture to the mix. The vegetables are fresh and crisp, laid out in neat sections without mixing. In the background, there is a round gray plate with a light brown powder and a small white pile on it, alongside a glass cup with a golden-brown item inside. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes really elevate this Cold Asian Noodle Salad Recipe from delicious to unforgettable. I love adding chopped peanuts or cashews for that satisfying crunch. Fresh herbs like cilantro or Thai basil bring a refreshing brightness. A final squeeze of lime juice wakes up all the flavors, while a drizzle of sriracha adds a fiery spark for those who enjoy heat.

Side Dishes

This salad pairs beautifully with light proteins like grilled chicken, tofu, or shrimp to keep the meal balanced and satisfying. It also complements steamed dumplings or vegetable spring rolls wonderfully if you’re going for an Asian-inspired spread. Because it’s so vibrant and fresh, you could even serve this alongside a simple miso soup for a more comforting meal experience.

Creative Ways to Present

If you want to impress your guests, consider serving the Cold Asian Noodle Salad Recipe in individual clear glass jars—perfect for picnics or parties—or atop a bed of crunchy lettuce leaves as hand-held wraps. You can also garnish with edible flowers or sliced chili peppers to add color and drama. Presentation is half the fun, and this salad holds its charm beautifully!

Make Ahead and Storage

Storing Leftovers

You can store leftover Cold Asian Noodle Salad in an airtight container in the refrigerator for up to 3 days. It’s best to keep it chilled so the noodles don’t get soggy and the veggies stay crisp. Give it a quick stir before serving again to redistribute the dressing.

Freezing

This salad is not ideal for freezing due to the fresh vegetables and dressing, which may separate and lose their texture after thawing. For best results, enjoy this Cold Asian Noodle Salad Recipe fresh or within a few days of making it.

Reheating

This salad is designed to be served cold, so reheating isn’t recommended. However, if you prefer a slightly warmer dish, bring it to room temperature and stir well. It’s lovely enjoyed chilled or cool straight from the fridge.

FAQs

Can I use different noodles for this Cold Asian Noodle Salad Recipe?

Absolutely! While spaghetti works great, you can swap in rice noodles, soba noodles, or even ramen noodles for different textures and flavors. Just cook them according to their package instructions and rinse with cold water to chill.

What if I’m allergic to peanuts?

No worries! You can substitute the peanut butter with almond butter or sunflower seed butter. These alternatives still provide creaminess and a nutty flavor that complements the dressing beautifully.

How spicy should I make the salad?

That’s totally up to your taste! The recipe calls for optional red pepper flakes or sriracha to add spice. Start with a small amount and adjust to your heat preference. The salad is delicious even without any spice added.

Can I prepare this salad ahead of time for a party?

You can chop the vegetables and cook the noodles in advance, and store them separately in the fridge. Prepare the dressing ahead as well. Assemble and toss the salad shortly before serving to keep it fresh and crunchy.

Is this salad suitable for meal prep?

Yes, it’s a fantastic dish for meal prep. Store the dressing separately to avoid sogginess. When ready to eat, mix everything together for a flavorful, ready-to-go lunch or dinner.

Final Thoughts

This Cold Asian Noodle Salad Recipe has quickly become one of my go-to dishes whenever I crave something light, refreshing, and bursting with flavor. It’s a vibrant celebration of textures and tastes that you can whip up in no time, perfect for any occasion. I hope you enjoy making and sharing this with your loved ones as much as I do—it’s truly a recipe that brightens any table.