Description
A refreshing and vibrant Cold Asian Noodle Salad featuring whole-wheat spaghetti tossed with crisp vegetables and a creamy, tangy peanut-based dressing. This easy, no-cook-after-boiling recipe is perfect for a quick lunch or a light dinner with a balance of savory, sweet, and spicy flavors.
Ingredients
Pasta
- 10 ounces regular or whole-wheat spaghetti (283 g)
Vegetables
- 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)
Dressing
- 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
Toppings (Optional)
- Peanuts or cashews
- A squeeze of lime juice
- Fresh chopped cilantro or Thai basil
- Sriracha
Instructions
- Cook the Pasta: Bring a pot of water to a boil on the stovetop. Cook the spaghetti according to the package instructions until al dente.
- Prepare the Vegetables: While the pasta is cooking, thinly slice the red bell pepper, grate the carrots, finely chop the green onions and cilantro, and finely slice or grate the cabbage. Add all these veggies to a large mixing or salad bowl.
- Make the Dressing: In a blender, combine the peanut or almond butter, rice wine vinegar, low-sodium soy sauce, lime juice, maple syrup, minced ginger, minced garlic, and red pepper flakes or sriracha if using. Blend until smooth and creamy, adding 2 tablespoons of water to start. Adjust the consistency by adding up to 5 tablespoons of water until the dressing is thick, creamy, but still pourable.
- Rinse and Cool the Pasta: When the pasta is cooked, drain it and rinse under cold water to stop cooking and cool it down. Return the pasta to the pot, add 3 tablespoons of water, and toss to coat and prevent sticking.
- Combine Pasta and Vegetables: Add the cooled pasta to the bowl containing the chopped vegetables, mixing well to combine.
- Add the Dressing: Pour the prepared peanut dressing over the pasta and vegetables and toss everything thoroughly to evenly coat.
- Serve: Serve the salad immediately or chilled, topped with optional peanuts or cashews, a squeeze of fresh lime juice, fresh chopped cilantro or Thai basil, and extra sriracha if desired.
Notes
- You can substitute spaghetti with rice noodles or soba noodles for different textures.
- Adjust the spice level by varying the amount of red pepper flakes or sriracha.
- This salad is best served fresh but can be refrigerated for up to 2 days; stir well before serving.
- For a nut-free version, try using sunflower seed butter and tamari sauce instead of peanut butter and soy sauce.
- Add protein like grilled tofu, chicken, or shrimp if desired to make it a complete meal.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
