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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.
Delicious as-is and infinitely adjustable based on taste and ingredients on hand (red pepper, red onion, sugar snap peas, deseeded cucumber). Perfect for 2 main course servings or 4 side dish. Also a sneaky but flavorful way to use up and consume loads of veggies.
I used about half the noodles and added raw zucchini and beet noodles. I used almond butter instead of peanut butter and added a few toasted slivered almonds. DELISH! I wouldn’t use beets again, though. Turned everything red! But it was still tasty.
This is a great combo of ingredients. The taste is complex & delish. I used hot honey instead of honey & hot sauce. Worked well. I also added a little pasta water to the noodles after I mixed in the sauce. It kept them from sticking together & made it easier to mix in the rest of the ingredients. Topped with crushed peanuts & sesame seeds.
Been looking for a new cold pasta salad to try and I wanted something with an Asian flair. After looking through many recipes, I went with this one and it is EVERYTHING! 😁 So amazingly delicious!! Going in my personal best of the best section which is very limited. I will definitely be using the dressing on several variations in the future as well!
Thank you for this wonderful recipe 🩷🍴🙌🏽
What a lovely review, Dana! Thank you!
Wow! Delicious. I added red onions and momofuku chili crunch. A definite do over!
I love allof your alternatives so I don’t have to go running to a specialty, or any store for that matter! I love these Noodle sslads and am sick of spagheti ~ thank you so much
My pleasure, Jayne!
Can this recipe be made ahead of time and stored in the fridge. This is something I would like to take to work for lunch but before I make it I want to know if it will hold up (at least overnight) so I could eat it the next day.
This is definitely one of those rare salad recipes, which lasts longer than usual. You can make it ahead of time and it will taste delicious for up to 2- 3 days afterwards.
I’ve made this twice now. It’s easy and very tasty. Also very adaptable to whatever veggies you have on hand. I love the dressing and don’t change that recipe. Enjoy!
Thanks so much, Kathy!
I made this for the first time last night, and it is definitely a keeper! The sauce is perfectly flavored. I used radicchio instead of red cabbage and parsley instead of cilantro. Delicious with a piece of sesame ginger Grilled salmon on top. Thanks for the great recipe!
I love that you made it your own, Melissa! Thank you for you review.
Eating this NOW … absolutely delicious and so simple to make! Thank you, Julia 🙂
My pleasure!!