Description

This refreshing Cold Peanut Noodle Salad is the perfect summer side dish or light meal. Tender noodles are tossed in a creamy peanut dressing, along with crunchy vegetables for a delightful contrast of textures and flavors.

Ingredients

– 8 ounces linguine or spaghetti, cooked according to package instructions and chilled

– 1 cup shredded cabbage

– 1 cup grated carrots

– 1/2 cup diced cucumber

– 1/4 cup chopped green onions

– 1/4 cup chopped fresh cilantro

– 1/4 cup creamy peanut butter

– 2 tablespoons soy sauce

– 2 tablespoons rice vinegar

– 1 tablespoon honey

– 1 teaspoon sesame oil

– 1/4 teaspoon crushed red pepper flakes (optional)

– Salt and pepper to taste

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Instructions

1. In a large bowl, combine the cooked and chilled noodles, cabbage, carrots, cucumber, green onions, and cilantro.

2. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes (if using). Season with salt and pepper to taste.

3. Pour the peanut dressing over the noodle salad and toss gently to coat all the ingredients evenly.

4. Refrigerate the salad for at least 30 minutes to allow the flavors to meld.

5. Serve chilled, garnished with additional chopped cilantro or crushed peanuts if desired.

Notes

This salad can be made in advance and kept refrigerated for up to 3 days. The flavors will continue to develop over time. Feel free to adjust the dressing ingredients to your taste preferences.

Prep Time: 10
Cook Time: 10
Category: Sides
Method: No-Cook
Cuisine: Asian-Inspired