Asian Noodle Salad in Peanut Dressing

4.96 from 23 votes

Asian Noodle Salad in Peanut Dressing

This Asian Noodle Salad with thinly sliced red cabbage, julienned carrots and radishes in spicy peanut dressing is ideal for picnics, barbecues or lunch!

Prep Time20

Cook Time7

Total Time27

Course: Side Dish

Cuisine: Asian

Keyword: Asian noodle salad, Asian salad dressing, Peanut Dressing

Servings:

Author: Julia Frey of Vikalinka

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