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Peanut Noodle Salad

Peanut Noodle Salad

A cold peanut noodle salad with loads of veggies slathered in a delicious peanut sauce.
Course Main Dish, Side Dish
Cuisine Dairy Free, Refined Sugar Free, Vegan, Vegetarian
Servings 2 servings


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

Peanut Sauce

  • 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.