Cold Asian Noodle Salad

Why You’ll Love this Cold Asian Noodle Salad

• Ready in 30 minutes: Prepare the vegetables and peanut dressing while the noodles cook.
• Creamy peanut dressing: A savoury, tangy dressing with a little sweetness and optional heat.
• Crunchy vegetables: Cabbage, carrots and bell pepper add colour, texture and freshness.
• Easy to customize: Swap the vegetables, adjust the spice level or add your favourite plant-based protein.
• Serve it your way: Enjoy it cold or at room temperature as a main dish or side.
• Great for meal prep: Make it ahead for easy lunches, or prepare the dressing separately to toss with freshly cooked noodles.

For more refreshing cold noodle and pasta salads, this Vietnamese Rice Noodle Salad with Tangy Dressing, Pesto Orzo Pasta Salad with Chickpeas and Vegan Cold Buckwheat Noodles with Miso Sauce are all delicious.

Ingredient Notes

Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.

• Noodles: Spaghetti works well, but you can also use linguine, ramen noodles, soba noodles or rice noodles. For a gluten-free version, choose certified gluten-free noodles and use gluten-free tamari instead of regular soy sauce.
• Vegetables: This recipe uses red bell pepper, carrots, green onions, cilantro and cabbage. Red, green or napa cabbage all work, and you can adjust the quantities based on what you have available.
• Peanut butter: Natural smooth peanut butter creates a creamy dressing with a rich, savoury flavour. Almond butter also works, or use sunflower seed butter for a nut-free alternative.
• Soy sauce: Low-sodium soy sauce adds savoury flavour without making the dressing overly salty. Use gluten-free tamari if needed. Coconut aminos can also work, although the dressing will taste slightly different.
• Rice vinegar and lime juice: Both contribute acidity and balance the richness of the peanut butter. Use unseasoned rice vinegar if you want more control over the sweetness.
• Maple syrup: Adds sweetness to balance the salty, tangy dressing. You can substitute agave syrup.
• Garlic and ginger: Fresh garlic and ginger give the dressing its characteristic flavour. Use less ginger if you prefer a milder taste.
• Red pepper flakes or sriracha: These are optional and let you control the heat. Start with a small amount and add more to taste.

Variations

• Change the vegetables: Swap or supplement the cabbage, carrots and bell pepper with snap peas, cucumber, broccoli or additional shredded vegetables. Pre-cut coleslaw mix is a convenient shortcut.
• Add protein: Toss in shelled edamame, crispy baked tofu or marinated tempeh to make the salad more filling.
• Make it gluten-free: Use rice noodles or another certified gluten-free noodle, and replace the soy sauce with gluten-free tamari.
• Adjust the spice: Add sriracha or chilli-garlic sauce to the dressing for more heat, or leave out the chilli for a milder salad.
• Make it nut-free: Substitute sunflower seed butter for the peanut butter. The flavour will differ slightly, but it still makes a creamy dressing.
• Try another dressing: For a different flavour, use the sesame miso dressing from my Cold Soba Noodle Salad.

How to Make Cold Asian Noodle Salad

Step 1: Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until tender. Drain and rinse under cold water to cool, then drain thoroughly.

Step 2: While the noodles cook, thinly slice the bell pepper and cabbage, grate the carrots, and chop the green onions and cilantro. Add everything to a large mixing bowl.

Step 3: Add the peanut butter, ginger, garlic, rice vinegar, soy sauce, lime juice, maple syrup and red pepper flakes to a blender. Add 2 tablespoons of water and blend until smooth. Add more water, a little at a time, until the dressing is creamy and pourable.

Step 4: Add the cooled, drained noodles to the bowl with the vegetables. Pour the peanut dressing over the top and toss until everything is evenly coated.

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