Noodle Salad with Spicy Peanut Butter Dressing
Bright, fresh, and full of bold flavors, this Noodle Salad with Spicy Peanut Butter Dressing is a vibrant medley of textures and tastes perfect for any occasion. Tender rice noodles are tossed with crisp, colorful vegetables like red bell pepper, shredded carrot, cucumber, and red cabbage, all brought to life with a creamy, tangy dressing made from peanut butter, soy sauce, lime juice, and a hint of spicy sriracha. Ginger, garlic, and sesame oil add depth, while toasted sesame seeds and chopped peanuts provide the perfect crunch. Ready in just 25 minutes, this refreshing noodle salad can be served as a light lunch, a side dish, or even a chilled summer treat. Packed with healthy ingredients and bursting with savory-sweet flavor, it's a recipe that brings together taste, nutrition, and convenience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams rice noodles
- 1 large red bell pepper
- 1 medium carrot
- 1 small cucumber
- 1 cup red cabbage
- 3 stalks green onions
- 0.5 cup cilantro
- 0.5 cup peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 teaspoons sesame oil
- 1 tablespoon honey
- 1 teaspoon sriracha
- 1 teaspoon ginger
- 1 clove garlic
- 2 tablespoons water
- 2 teaspoons toasted sesame seeds
- 3 tablespoons chopped peanuts
Instructions
Cook the rice noodles according to the package instructions, usually by soaking them in hot water until tender. Drain and rinse under cold water to prevent sticking. Set aside.
Thinly slice the red bell pepper, shred the carrot, and julienne the cucumber. Thinly slice the red cabbage and green onions. Roughly chop the cilantro leaves. Set all the vegetables aside for assembly.
In a medium bowl, prepare the spicy peanut butter dressing. Combine the peanut butter, soy sauce, lime juice, sesame oil, honey, sriracha, grated ginger, minced garlic, and water. Whisk until smooth and creamy. Adjust the consistency with more water if needed.
In a large mixing bowl, combine the cooked noodles, sliced vegetables, and half of the cilantro. Pour the dressing over the salad and toss well to coat everything evenly.
Transfer the salad to a serving dish. Garnish with the remaining cilantro, toasted sesame seeds, and chopped peanuts for added crunch.
Serve immediately or chill in the refrigerator for 15-20 minutes for a refreshing cold noodle salad.
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.6 g | 58% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2315 mg | 101% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 33.0 g | ||
| Protein | 21.1 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1487 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
