Spicy Peanut Noodle Salad with Shredded Veggies
Looking for a salad that packs a punch? This Spicy Peanut Noodle Salad is the perfect combination of textures and flavors, making it a standout in the realm of Salads & Bowls. It's a vibrant, refreshing dish that brings together tender rice noodles, crisp shredded vegetables, and a creamy, spicy peanut dressing. Whether you serve it as a light lunch or a side dish, it's sure to become a go-to favorite for anyone who loves bold, satisfying flavors.
Ingredients
- 8 oz rice noodles or vermicelli noodles
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 bell pepper, thinly sliced
- 1 cucumber, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon sriracha (adjust to taste)
- Water to thin the dressing as needed
- Chopped peanuts for garnish
Instructions
- Cook the Noodles: Follow the package instructions to cook the rice noodles or vermicelli. Drain and rinse under cold water to stop the cooking process. Set aside.
- Prepare the Dressing: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, honey or maple syrup, and sriracha. Add water gradually until you reach your desired consistency.
- Combine Salad: In a large bowl, combine the cooked noodles, shredded carrots, red cabbage, bell pepper, cucumber, cilantro, and green onions. Toss to mix evenly.
- Add Dressing: Pour the peanut dressing over the salad and toss until everything is well coated.
- Serve: Garnish with chopped peanuts and additional cilantro if desired. Serve chilled or at room temperature.
Cook’s tips
- Rinse the cooked noodles thoroughly with cold water to stop the cooking process and prevent them from sticking together.
- Whisk the dressing in a separate bowl first, then thin it with water a little at a time until you reach a pourable consistency.
- For extra crunch, add the chopped peanuts just before serving so they stay crisp.
- If you prefer a milder heat, start with 1/2 tablespoon of sriracha and adjust to taste.
- Use a mandoline or a sharp knife to get evenly thin slices of bell pepper and cucumber for better texture.
Substitutions
- Use soba noodles or whole wheat spaghetti instead of rice noodles for a different texture.
- Substitute almond butter or sunflower seed butter for peanut butter if you have a nut allergy.
- Replace honey with agave nectar or brown rice syrup for a vegan version.
- Swap the sriracha with chili garlic sauce or a pinch of red pepper flakes for a different kind of heat.
- Add shredded broccoli slaw or julienned zucchini in place of some of the carrots or cabbage.
Storage & reheating
Store the salad in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some dressing, so add a splash of water or extra dressing before serving to loosen it up. This salad is best enjoyed cold and does not require reheating.
Frequently asked questions
Can I make this salad ahead of time?
Yes, you can prepare the components in advance. Keep the dressing separate and toss everything together just before serving to prevent the noodles from getting soggy.
Is this salad gluten-free?
Yes, as long as you use gluten-free soy sauce (tamari) and rice noodles, which are naturally gluten-free. Verify that your sriracha is also gluten-free.
How can I make the dressing less spicy?
Reduce the amount of sriracha or omit it entirely. You can also add a splash of coconut milk or extra peanut butter to mellow the heat.
What can I add for more protein?
Grilled chicken, shrimp, tofu, or edamame would all be great additions. Simply toss them in with the vegetables before adding the dressing.
