Asian Noodle Salad Recipe | Delicious Peanut Dressing and Completely Vegan Recipe!

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a similar creamy texture with less saturated fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a heart-healthy alternative with a different flavor profile.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup has a lower glycemic index.

Get the water boiling.

Cook the noodles according to package instructions.

In a medium bowl, combine chunky peanut butter, rice vinegar, soy sauce, sesame oil, garlic, ginger, sriracha, and honey.

Mix the dressing to combine.

Using a mandolin, slice radishes and red or white cabbage thinly.

Cut the carrots into thin strips.

Chop the green onions and cilantro.

Add the drained noodles to a large salad bowl.

Pour the peanut dressing over the hot noodles.

Toss the noodles with the dressing until well coated.

Set the noodles aside to cool.

Once cooled, add the cabbage, radishes, carrots, green onions, and cilantro to the noodles.

Toss gently to combine.

Sprinkle with sesame seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens