Cold Peanut Noodle Salad
This Cold Peanut Noodle Salad is a vibrant, flavor-packed dish combining al dente spaghetti with crunchy cabbage, carrots, and fresh herbs, all tossed in a creamy, tangy peanut dressing. It makes a perfect make-ahead lunch, side, or light dinner—serve chilled for best results!
Ingredients
- 8 oz spaghetti broken in half
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 bunch green onions about 6–8, thinly sliced
- ½ cup roasted peanuts
- 2 Tbsp sesame seeds
- 1 handful cilantro leaves chopped
- 1 handful basil leaves thinly sliced
For the Dressing
- ¼ cup rice vinegar
- 2 Tbsp vegetable oil
- 2 heaping Tbsp smooth peanut butter
- 1 clove garlic minced
- ½ tsp cayenne pepper
- Salt to taste
Instructions
- In a small bowl, combine dressing ingredients and blend until smooth and emulsified.
- Thin with extra vinegar or oil if needed.
- Cook spaghetti in salted water until al dente.
- Drain and rinse well under cold water.
- In a large bowl, combine noodles, cabbage, carrots, green onions, peanuts, sesame seeds, cilantro, and basil.
- Pour dressing over the salad and toss well to combine.
- See full steps with tips & photos → https://mischacrossing.com/cold-peanut-noodle-salad/
Notes
- Noodle Variations: Rice vermicelli or udon noodles work—adjust cooking time accordingly.
- Make-Ahead: Prep everything up to 6 hours ahead; toss with dressing and chill just before serving to maintain maximum crunch.
- Add-Ins: For extra protein, stir in shredded chicken, tofu cubes, or edamame.