Peanut Noodle Salad
  • CourseMain Dish, Salad
  • CuisineVegan, Vegetarian
Ingredients
Salad
  • 8oz. dry rice or buckwheat noodles, prepared to package instructions and cooled
  • 2cups red cabbage, shredded
  • 1/2cup carrots, shredded
  • 1/2cup pea pods
  • 6 mini bell peppers, finely sliced
  • 4 scallions, chopped
  • 3/4cup cilantro leaves, loosely packed
Peanut Sauce
  • 1Tbsp. fresh ginger, minced
  • 3cloves garlic, minced
  • 1/2cup peanut butter
  • 1/2cup orange juice
  • 3Tbsp. soy sauce
  • 4Tbsp. maple syrup
  • 4Tbsp. sesame oil
  • 2tsp. sriracha
Instructions
  1. Blend the peanut sauce ingredients together using a blender until smooth.
  2. Place veggies into a serving bowl. Add the noodles and peanut sauce over top and toss well to combine. Stores in the refrigerator for up to three days.
Peanut Noodle Salad
Print Recipe
  • CourseMain Dish, Salad
  • CuisineVegan, Vegetarian
Ingredients
Salad
  • 8 oz. dry rice or buckwheat noodles, prepared to package instructions and cooled
  • 2 cups red cabbage, shredded
  • 1/2 cup carrots, shredded
  • 1/2 cup pea pods
  • 6 mini bell peppers, finely sliced
  • 4 scallions, chopped
  • 3/4 cup cilantro leaves, loosely packed
Peanut Sauce
  • 1 Tbsp. fresh ginger, minced
  • 3 cloves garlic, minced
  • 1/2 cup peanut butter
  • 1/2 cup orange juice
  • 3 Tbsp. soy sauce
  • 4 Tbsp. maple syrup
  • 4 Tbsp. sesame oil
  • 2 tsp. sriracha
Servings:
Units:
Instructions
  1. Blend the peanut sauce ingredients together using a blender until smooth.
  2. Place veggies into a serving bowl. Add the noodles and peanut sauce over top and toss well to combine. Stores in the refrigerator for up to three days.
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