Cold Noodle Salad

5 from 3 votes

Cold Noodle Salad that's easy to prepare and great for meal prep! Plus deliciously combined with peanut butter dressing!

Prep Time10

Cook Time5

Total Time15

Course: Main Course, Side Dish

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings: people

Author: James Wythe

Ingredients

200 g rice noodles
1 medium red pepper seeded, chopped
2 cups red cabbage shredded
115 g tomatoes chopped

Peanut Salad Dressing

3 tbsp peanut butter
3 tbsp maple syrup
2 tbsp tamari
½ juice lime
½ tsp onion powder
¼ tsp garlic powder

Metric - US Customary

Instructions

Cook the noodles according to package directions. Set aside. To prevent the noodles from sticking toss the noodles with a splash of sesame oil, or olive oil.
Prepare the veggies; chop the red pepper, and tomatoes and grate or finely slice the cabbage.
Make the dressing by combining all the ingredients in a bowl.
Toss the cooked noodles with the cabbage, tomatoes, red pepper and prepared dressing. Serve at room temperature or refrigerate before serving.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for 3-5 days.

To Freeze: I wouldn’t recommend freezing this recipe.

Tip 1: You can opt for creamy peanut butter or crunchy peanut butter, whatever you have/prefer.

Tip 2: If you love spicy dishes then you could add in freshly chopped chilli or even chilli flakes to taste.

Tip 3: You can add beef, pork, chicken breast, or prawns into this recipe if you aren’t vegan or vegetarian. If you are vegan/vegetarian you could add crispy tofu or tempeh if you wished.

Nutrition