You either like peanut butter in salad dressings or you don’t. If you do, you’ll love this peanut noodle salad. It’s easy to make, keeps well, travels well and it’s deliciously peanutty.
I use these noodles so when I say 2 noodle nests, this is what I’m referring to. If you can’t find these, use something of similar sizing.
In the dressing, you can use maple syrup instead of honey or even leave it out. Likewise, tamari or coconut aminos can replace soy sauce. And if you prefer coriander to parsley, you can use that instead of parsley. (But coriander tastes like soap to me.)
Peanut Noodle Salad
- 2 egg noodle nests
- 1 C red cabbage finely shredded
- 1 carrot
- 1 red pepper
- 1/3 cucumber
- 1 spring onion
- 1/4 C peanuts roughly chopped
- 1 handful fresh parsley
- 1/4 C peanut butter
- 1 clove garlic
- 1 inch fresh ginger peeled
- 3 tbsp water
- 3 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 1 tsp Salt
- 1/4 tsp red chilli flakes
- Cook the noodle nests as per the package instructions. Once cooked, drain and rinse with cold water.
- While the noodles are cooking prep the salad ingredients.
- Peel the carrot and julienne it using a julienne peeler or spiralizer. If you don’t have one, cut it into thin strips as you would for sushi.
- Add the carrot to a big bowl along with the shredded cabbage and sliced spring onion.
- Thinly slice the red pepper and cucumber – again, you want it sliced as you would for sushi. Add to the bowl with the rest of the vegetables.
- Make the dressing by combining all the ingredients in a blender and blitz until smooth. If you want it thinner, add more water.
- Add the cooked noodles to the vegetables. Pour over the dressing and mix so it coats everything.
- When you’re ready to serve, top it with crushed peanuts and a handful of parsley leaves.
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Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.