The Vegan Peanut Noodle Salad is tasty and has 385 kcal per serving. This recipe takes 30 minutes to prepare. Serve this salad at feasts, lunches, celebrations, get-togethers, dinners, functions, holidays, or festivals. It contains rice noodles, shredded carrots, red cabbage, red bell pepper, cucumber, green onions, cilantro, peanut butter, soy sauce, maple syrup, rice vinegar, fresh lime juice, sesame oil, warm water, chopped peanuts, sesame seeds, or lime wedges. We may pair this salad with crispy baked tofu, edamame, miso soup, asian slaw, avocado rolls, lemon water, spring rolls, coconut water, jasmine tea, vegetable soup, or cucumber salad. You may keep this Vegan Peanut Noodle Salad for four days in the refrigerator.
STATS:
- Total Time: One hour
- Course: Main
- Serving Size: 1½ cups
- Chilling Time: 30 minutes
- Cuisine: Asian
- Diet: Vegan
- Cooking Time: 10 minutes
- Servings: 4
- Calories: 385 kcal
- Preparation Time: 20 minutes
EQUIPMENT:
- Large mixing bowl
- Colander
- Measuring spoons
- Knife
- Cutting board
- Serving spoon
- Large pot
- Small mixing bowl
- Whisk
- Measuring cups
INGREDIENTS:
SALAD:
- One cup shredded carrots
- 8 ounces rice noodles
- Two cups shredded red cabbage
- 1 medium sliced red bell pepper
- 3 sliced green onions
- Quarter cup chopped cilantro
- 1 medium julienned cucumber
PEANUT DRESSING:
- 2 tbsp soy sauce
- ⅓ cup natural peanut butter
- One tbsp fresh lime juice
- 1 tbsp rice vinegar
- Two tbsp warm water
- 1 tsp sesame oil
- One tbsp maple syrup
GARNISH:
- 2 tbsp chopped peanuts
- One tbsp sesame seeds
- 4 lime wedges
INGREDIENT NOTES:
RICE NOODLES:
- This is the base of the salad that absorbs the peanut dressing very well. Rice noodles keep the recipe quick and saves time. You may use soba noodles, ramen noodles, or zucchini noodles as per your preference.
PEANUT BUTTER:
- It includes rich nutty flavor in the salad. Peanut butter binds the dressing ingredients together. Use sunflower seed butter as another choice.
SOY SAUCE:
- Soy sauce gives salt and a deep umami taste. It improves the overall taste and maintains the sweetness of the dressing. You may use tamari as an alternative.
MAPLE SYRUP:
- It gives a sweet taste to maintain the salty and tangy components in the dressing. You may use date syrup, agave syrup, or brown sugar as another idea.
RICE VINEGAR:
- Vinegar gives gentle acidity that maintains the dressing. It keeps the peanut butter from getting too heavy. Lemon juice is a great alternative as well.
SESAME SEEDS:
- They include texture and a better look to the salad. Sesame seeds give a mild nutty taste that makes the dressing better. You may use chia seeds as a substitute.
LIME WEDGES:
- Lime wedges brighten the bites and maintain the richness of peanut sauce. You may use lemon wedges for similar acidity in the recipe.
INSTRUCTIONS:
- First, boil water in the pot and cook rice noodles as per package guidelines.
- In the colander, drain the noodles then rinse with cold water.
- Now drain the extra water and put the noodles in the large bowl.
- Include shredded red cabbage, shredded carrots, sliced bell peppers, julienned cucumber, cilantro, and green onions.
- In a small bowl, whisk peanut butter, soy sauce, maple syrup, rice vinegar, lime juice, sesame oil, and warm water to make a smooth mixture.
- Mix the dressing with the salad gently to coat the components.
- Now sprinkle chopped peanuts and sesame seeds on the salad and garnish with lime wedges.
- Lastly, refrigerate the salad for thirty minutes.
SERVING SUGGESTIONS:
PROTEIN:
- Grilled Tofu Steaks
- Crispy Baked Tofu
- Sesame Tempeh
- Teriyaki Tofu
- Edamame
ASIAN DISHES:
- Vegetable Spring Rolls
- Stir-Fried Vegetables
- Asian Slaw
- Garlic Green Beans
- Steamed Broccoli
SOUPS:
- Miso Soup
- Ginger Carrot Soup
- Thai Coconut Soup
- Vegetable Soup
- Mushroom Soup
APPETIZERS:
- Fresh Spring Rolls
- Vegetable Dumplings
- Lettuce Wraps
- Cucumber Salad
- Avocado Rolls
DRINKS:
- Iced Green Tea
- Jasmine Tea
- Lemon Water
- Coconut Water
- Mango Smoothie
TIPS:
- After cooking, use cold water to rinse the noodles.
- Slice vegetables into thin strips for better texture.
- Include extra warm water if the dressing gets too thick.
- Chill the salad for thirty minutes for a deeper taste.
- Garnish the recipe before serving to keep it crunchy.
STORAGE INFORMATION:
FRIDGE:
- Include the salad in the vessel and keep for 4 days.
FREEZER:
- Freezing this recipe is not really recommended.
FAQs:
Can I make this salad early?
- Yes, prepare it one day in advance and keep it for later use.
Can I include a different nut butter?
- Yes, add almond butter, sunflower seed butter, or cashew butter.
How can I add protein?
- Include tofu, tempeh, or edamame as per your choice.
Is this salad good to serve hot or cold?
- It is good at room temperature but you may serve it cold as well.
NUTRITIONAL INFORMATION:
Calories: 385 kcal
Net Carbs: 34 grams
Iron: 3.5 mg
Total Carbs: 40 grams
Vitamin A: 5,800 IU
Fiber: 6 grams
Calcium: 95 mg
Protein: 12 grams
Sodium: 520 mg
Potassium: 455 milligrams
