Description
This Thai Inspired Cold Peanut Noodle Salad is a refreshing, flavorful dish perfect for a light lunch or side. Featuring tender rice noodles coated in a creamy, tangy peanut dressing infused with lime, ginger, and a hint of spice, it’s complemented by crisp cabbage, colorful bell peppers, and fresh herbs. Quick to prepare and served chilled, this salad offers a vibrant balance of textures and flavors with a satisfying crunch from roasted peanuts and a zesty finish.
Ingredients
Peanut Dressing
- 3 tablespoons avocado oil (or light olive oil or vegetable oil)
- 3 tablespoons rice vinegar
- 2 tablespoons water
- 1/4 cup coconut sugar (lightly packed, or light brown sugar)
- 1/4 cup creamy peanut butter
- 2 tablespoons toasted sesame oil
- 2 tablespoons fresh lime juice
- 2 tablespoons tamari sauce (or soy sauce or coconut aminos)
- 1 tablespoon sambal oelek (more if you want it spicy)
- 2 teaspoons freshly-grated ginger
- 2 cloves garlic (crushed)
- 1 teaspoon fish sauce
- 3/4 teaspoon fresh lime zest
- 1/4 teaspoon salt
Noodle Salad
- 8 ounces dried flat rice noodles (rice sticks)
- 2 cups thinly sliced green cabbage
- 2 cups thinly sliced red cabbage
- 1 cup julienned carrot (peeled and cut into matchsticks)
- 1 cup thinly sliced bell pepper (any color)
- 1 Thai red chili (thinly sliced, optional)
- 3 scallions (thinly sliced)
- 1/2 cup chopped fresh cilantro
- 1/2 cup unsalted dry-roasted peanuts (coarsely chopped)
Garnishes
- 1 scallion (thinly sliced)
- 3 tablespoons chopped fresh cilantro
- 3 tablespoons chopped fresh mint
- 1 1/2 teaspoons sesame seeds
- 1 lime (cut into wedges)
Instructions
- Prepare the Peanut Dressing: In a large bowl, combine avocado oil, rice vinegar, water, coconut sugar, creamy peanut butter, toasted sesame oil, fresh lime juice, tamari sauce, sambal oelek, grated ginger, crushed garlic, fish sauce, lime zest, and salt. Whisk thoroughly until smooth and well blended. Cover and refrigerate the dressing until ready to use.
- Rehydrate the Rice Noodles: According to the package instructions, soak or boil the dried flat rice noodles until tender. Once done, drain and rinse them thoroughly under cold running water to stop cooking and cool the noodles completely.
- Prepare the Vegetables: While the noodles are rehydrating, thinly slice the green cabbage, red cabbage, carrots, bell pepper, scallions, and optionally the Thai red chili. Chop fresh cilantro and prepare the peanuts by coarsely chopping them.
- Toss the Salad: In a large mixing bowl, combine the cooled rice noodles with the sliced vegetables and half of the chopped cilantro. Pour the chilled peanut dressing over the mixture and gently toss everything together to ensure even coating. If noodles stick together, rinse under cold water again and separate with fingers before mixing.
- Chill the Salad: Place the tossed salad in the refrigerator and chill for at least 15 minutes to allow flavors to meld and the dish to refresh.
- Serve with Garnishes: Before serving, top the salad with remaining sliced scallion, chopped cilantro, chopped fresh mint, sesame seeds, and chopped dry-roasted peanuts. Serve with lime wedges on the side for added zest.
Notes
- Use creamy peanut butter for a smooth dressing. If natural peanut butter is used, stirring before measuring is recommended due to oil separation.
- Rehydrate rice noodles as per package directions, typically soaking in hot water until pliable, then rinsing under cold water to prevent sticking.
- Sambal oelek can be adjusted or omitted according to desired spice level.
- This salad improves in flavor when allowed to rest chilled and is best served cold or at room temperature.
- For a gluten-free version, confirm tamari or soy sauce is gluten-free, or substitute with coconut aminos.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai