Cold Peanut Noodle Salad

VG - GF - RF
Serving Size:

A quick and easy summer meal that’s a satisfying hot weather staple, complete in under 15 minutes! Combining noodles with silky peanut butter sauce and raw veggies give you all the textures you could want, creamy, tender and crunchy. This dish is also completely customizable, feel free to use whatever veg or plant based protein you have on hand!

Noodle Salad

  • Brown Rice Noodles (or sub white rice noodles)
  • 2 Shaved Carrot Ribbons
  • 1 Sliced Cucumber
  • 1 Sliced Red Bell Pepper
  • 1 cup Sliced Red Cabbage
  • ¼ cup Chopped Green Onion
  • Handful Sweet Pea Shoots
  • Top with 1-2 tbsp Sesame Seeds

Peanut Dressing

  • ¼ cup Creamy Peanut Butter
  • 2 tbsp Coconut Aminos
  • 1 tbsp Rice Vinegar
  • 1 tbsp Maple Syrup
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Sriracha (or crushed red pepper)
  • ½ tsp diced Fresh Ginger
  • ½ tsp Minced Garlic
  • Water to thin

Serving Suggestion:

How To:

  1. Cook rice noodles according to package directions. Once cooked, set aside.
  2. Prepare your vegetables, slice cucumbers, bell pepper, and red cabbage into thin strips. Create carrot ribbons by shaving the carrot using a vegetable peeler in a single motion down the length of the carrot. Chop green onion.
  3. Now that the vegetables are prepped, make your sauce. Combine peanut butter, coconut aminos, rice vinegar, maple syrup, toasted sesame oil, sriracha, ginger and garlic into a bowl and whisk. Slowly add water to thin until you reach your desired consistency.
  4. Finally add noodles to your bowls, top with prepared vegetables and peanut sauce, stir to combine and enjoy!

a sip

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