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This Asian Noodle Salad with thinly sliced red cabbage, julienned carrots and radishes in spicy peanut dressing is ideal for picnics, barbecues or a delicious work lunch. The best part is it could be made ahead as it keeps well in the fridge and becomes even more flavourful!
If you like this Asian noodle recipe, serve it with my Salmon and Bok Choy for a delicious dinner.
I will admit I love a good and satisfying salad in the summer. The time of the year when all I want to do is relax and read a book. Preferably on a beach. Long cooking sessions are never a part of that plan.
Fortunately, this salad doesn’t need one. Prep the noodles and veg, coat in the tasty dressing, and you’ll have a salad that fits perfectly with those chill summer vibes!
Cold Asian Noodle Salad
This noodle salad contains delicious Asian flavours and won’t make you slave away in the kitchen. It’s quick to make and is served cold, so fuss free all around.
Bonus feature. Unlike most Asian takeout options, it is relatively light on calories.
This salad is also chock full of vegetables and herbs, that up that satisfying crunch and flavour we expect in a salad.
What goes into it
This salad recipe is pretty simple and utilises the most basic ingredients which most people stock up on.
- Asian egg noodles or spaghetti
- red cabbage
- carrots
- radishes
- cilantro
- green onions
- sesame seeds
- spicy peanut dressing
Since most vegetables in this Asian noodle salad are quite hardy, they need to be sliced as thinly as humanly possible. Use mandolin or a food processor for slicing if you can, or a very sharp knife and a steady hand.
The rest is self explanatory. Slice all the vegetables, cook the noodles and combine with the dressing while still warm. Then toss everything together once then noodles are cooled.
Spicy peanut dressing
The key to the most delicious noodle salad is in the spicy peanut dressing, which is quite straightforward to make. Here is what ingredients you will need to mix up.
- chunky peanut butter (You can use smooth peanut butter but I prefer the texture that comes with the crunchy kind)
- This is an affiliate link.soy sauce
- rice vinegar
- sesame oil
- honey
- ginger
- garlic
- This is an affiliate link.sriracha sauce or dried chilli flakes
The dressing is what takes this salad to the next level. The rich nuttiness of the peanut butter is cut with salty spice that I know you are going to love!
Recipe Tips and Notes
- If you want the salad dressing flavour to stick to your noodles, combine the two when the noodles are still hot. Then add the rest of the ingredients after the noodles have been chilled. This way the flavour gets absorbed into the noodles rather than just sitting on the surface.
- This salad uses vegetables like radish and cabbage which need to be cut as thinly as you can. Using a This is an affiliate link.mandolin or This is an affiliate link.food processor would be ideal, both because it is much faster and it’ll help to achieve a very thin slice. If you don’t have either of these, use a sharp This is an affiliate link.knife and slice the vegetables as thinly as you can.
- Egg noodles should be available in any major supermarket but if you struggle to find them, you can substitute with ramen noodles, vermicelli or spaghetti.
- Almond or cashew butter can be used in place of peanut butter.
Serving suggestions
I’m quite happy to eat this salad as a meal all on its own, but that’s far from the only way to enjoy it. It’s great with fish such as this Asian salmon recipe for a delicious dinner.
But I do think this salad is at it’s best when served as part of a barbecue. It goes perfectly with pretty much any grilled meat. I personally recommend these lovely marinaded chicken breasts or chicken satay.
Or serve it with burgers of any sort. This includes salmon, chicken or beef!
Storage and leftovers
One of the best things about this salad is that it can be made in advance. This makes it a great option for a barbecue or when company is coming over because time spent in the kitchen can happen in advance.
If you do make the salad in advance, keep it stored in your refrigerator in an This is an affiliate link.airtight container. It’ll keep for 4-5 days.
More delicious Asian noodle recipes
- Filipino Noodles with Pork and Shrimp Pancit Canton
- Thai Noodles with Chicken
- Chilli Salmon Mee Goreng (Malaysian Fried Noodles)
- Simple Yakisoba Noodles
- Spicy Peanut Noodles with Cabbage and Carrots
Asian Noodle Salad in Peanut Dressing
Ingredients
For the Asian Noodle Salad
- 150g / 6oz medium egg noodles
- 1 large carrot, julienned thinly
- 5 radishes, sliced thinly
- 1/3 of cabbage head / 3 cups red cabbage
- 10g / 1/4 cup cilantro
- 2-3 green onions, sliced
- 1 tbsp sesame seeds
For the Peanut Dressing
- 2 tbsp chunky peanut butter
- 1 tbsp honey
- 2 tbsp sesame oil
- 2 tbsp rice vinegar, or any other plain vinegar
- 4 tbsp This is an affiliate link.soy sauce, I use Kikkoman
- 1 tsp grated fresh ginger
- 1 clove garlic, pressed
- 2 tsp This is an affiliate link.Sriracha sauce, or 1 tsp dried chilli flakes
Instructions
- Cook the egg noodles according to package instructions. (Asian noodles cook faster than Italian pasta, so take care not to overcook.)
- Meanwhile in a small bowl combine the chunky peanut butter, honey, rice vinegar, sesame oil, soy sauce, Sriracha sauce, grated fresh ginger and pressed garlic. Drain the noodles and put them in a large salad bowl. Then pour the peanut dressing over the hot noodles, so they can absorb the flavour properly. Cool until room temperature.
- While the noodles are cooling, prepare the vegetables but slicing the red cabbage very thinly, using a mandolin slicer if available. Then cut the carrot into thin julienne, slice the radishes thinly. Slice the green onion and chop the cilantro.
- When the noodles are at room temperature add the sliced red cabbage and radishes, julienned carrots, green onion, cilantro and sesame seeds. Toss to combine.
Video
Notes
- The salad dressing should be added to the noodles while they are still hot. This allows the flavour to get absorbed by the noodles instead of just sitting on the surface. Add the rest of the ingredients after the noodles have had time to chill.
- Vegetables like radish and cabbage that are used in this salad need to be cut as thinly as possible. The best way to do this is to use a This is an affiliate link.mandolin or This is an affiliate link.food processor. They will get the job done much faster than a knife, and will help you achieve a thin and even slice. That said, a This is an affiliate link.sharp knife is always an option!
- If you can’t find egg noodles, you can substitute with ramen noodles, vermicelli or spaghetti.
- Almond or cashew butter can be used in place of peanut butter.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing! A total hit with my family!
Because I’m trying to reduce my calorie intake I just used 4 ounces of Thai Brown Rice Noodles and a 16 ounce bag of Tri-Colored Cabbage mix. This is an excellent change of pace from the normal salad and it’s extremely satisfying.
I love the Thai Brown Rice Noodles idea, Sandy! Thank you for sharing your tips with us!
I haven’t made the noodles (yet), but this dressing is THE bomb diggity. I use it on another version of Asian salad, & we can’t get enough. Even had a friend ask for the recipe. Getting ready to make a batch now. 😀😀😀😀
The recipe looks delicious but I don’t care for peanuts/peanut butter. Is there something else that could be used in lieu of peanut butter?
Hi Kaysie, you can use almond butter as a substitute.
What can be used instead of cilantro?
Hi Paula, you can always use parsley instead!
Thanks for sharing! I made this recipe for my fiance and he loved it. I let my friend try some and she went out and made the recipe herself the same weekend.
*Note: I substituted coconut aminos for the soy sauce which gave it a slightly sweeter taste and cut down on sodium.
Thank you so much for your feedback, Kelsey. I am going to try aminos next time I am making this salad!
I made this recipe with a few changes because of what I had on hand. I used creamy peanut butter, Pad Thai style rice noodles,and green peppers instead of radishes. It turned out GREAT! My family loved it and we will be making it again!!.
Thank you so much for a wonderful review, Suzanna. I am so glad your family loved it!
I too don’t like radishes & was looking for a substitute. Thank you for the suggestion
Where do you find Asian egg noodles?
They are found in every major supermarket in the UK, right next to all Asian sauces.
Amazon is always a good place to look. Just be weary of the description because they could be flavored, or in a noodle soup..just read the description.
Here in the states it’s usually hit or miss in finding even basic Asian items in the local grocery store (there’s always an international isle but it’s sooo limited unless it’s the neighborhood demographic..but there’s usually more Mexican than Asian or other ethnic foods offered.) You can find the basic sauces, rice noodles & there’s usually a lot of prepackaged meals [Pad Thai, Ramen Soup, etc.] ). Just be mindful of the type of egg noodle…even if you type Chinese or Asian Egg Noodle you can get regular egg noodles like the kind we use for Stroganoff (you know the bags that say “Egg Noodles” & are wide noodles (also used for butter noodles..yum yum) or German Noodles (a.k.a..Spaetzl..also yummy). If someone recommends a specific brand name it’s easier to find. We have a World Market grocery store & a Korean Market (H-Mart) that are more specialized. Here is a blog link that helps explain the different types of Asian Noodles…(while this site has recipes it also has tons of blogs about specific ingredients & different types of cooking techniques, it offers a huge library on ethnic ingredients & their differences & cooking, how to’s, etc…
https://www.seriouseats.com/2014/08/asian-noodle-shopping-guide.html).
Great info, Lisa!!
Delicious!! Nice and spicy and looks beautiful presented to guest!
So glad you enjoyed it, Nancy!
I forgot to rate this one! It’s a five star for sure!
How much red cabbage?
Hi Deb, as the recipe card states 3 cups or 1/3 of a head.
Hi Julia! Made this for supper last night and it was DELICIOUS! It is the Apostles’ Fast and this meets the no meat or dairy requirements. I will definitely be making this again! Thank you for another wonderful recipe.
Leslie
It’s one of our all time favourite salads, Leslie. Even kids kept saying how much they loved it. SO glad you enjoyed it as well.