Cold Peanut Noodle Salad
Cold Peanut Noodle Salad
Table of Contents
This Cold Peanut Noodle Salad is the ideal summer meal prep! It’s light yet satisfying, requires no reheating, and boasts incredibly fresh flavors. Drizzled with a homemade tangy, sweet, and creamy Peanut Lime Dressing, it’s truly finger-licking good. Enjoy a salad for lunch this week.
Where’s the Protein ?
I didn’t add a specific “dedicated protein” ingredient to this salad, but it still packs a protein punch. The vegetables, nuts, and whole wheat spaghetti contribute to its protein content, with the pasta alone offering 7 grams per serving. For a bigger protein boost, consider adding shelled edamame, Honey Sriracha Tofu, or rotisserie or grilled chicken.
How to Store Cold Peanut Noodle Salad
I recommend keeping the dressing separate from the salad and adding it just before serving. This prevents the pasta from absorbing too much dressing and potentially becoming dry. For meal prep, I suggest consuming your dishes within 4-5 days, as textures and flavors can deteriorate after that. However, the ingredients in this recipe are quite sturdy and store well in the fridge. You might see a bit of color bleed from the purple cabbage onto the pasta, but it won’t impact the flavor.
You may like: Loaded Baked Potato Dip
Cold Peanut Noodle Salad
Ingredients
- Peanut Lime Dressing
- 3 Tbsp natural-style peanut butter
- 1 Tbsp brown sugar
- 1 clove garlic minced
- 1/2 tsp grated fresh ginger
- 1 medium lime juiced (2 Tbsp juice)
- 2 tsp soy sauce
- 1/4 cup neutral oil
- Salad
- 8 oz. whole wheat spaghetti
- 4 cups finely shredded red cabbage
- 2 carrots
- 1/2 bunch cilantro about 1/2 cup chopped
- 4 green onions about 1/2 cup sliced
- 1/2 cup peanuts chopped
Instructions
- o make the peanut lime dressing, combine all the ingredients in a bowl or blender. Whisk or blend until smooth. Set the dressing aside.
- Bring a pot of water to a boil for the whole wheat spaghetti. Break the spaghetti in half to make it easier to stir into the salad ingredients later. Once the water is boiling, add the spaghetti, and continue to boil until the pasta is tender. Drain in a colander and rinse it briefly with cold water to cool it off. Let the pasta drain well.
- Meanwhile, shred the cabbage as finely as possible using either a knife or the shredding attachment of a food processor. Shred the carrots using a large-holed cheese grater. Roughly chop the cilantro and peanuts. Slice the green onion.
- Combine the cooled and well drained pasta in a large bowl with the cabbage, carrots, cilantro, green onion, and peanuts. Toss the salad until the ingredients are evenly combined.
- Serve the salad and peanut lime dressing immediately, or divide the undressed salad between four containers (about 2 cups each) and divide the dressing between four smaller containers (about 2 Tbsp or slightly more each). Refrigerate up to 4-5 days.
Notes
Serving: 2Cups
Calories: 637.13kcal
Carbohydrates: 65.73g
Protein: 19.65g
Fat: 34.55g
Sodium: 405.95mg
Fiber: 14g
