Asian Noodle Salad
Asian Noodle Salad
Ingredients
For the Salad
- 8 ounces spaghetti or linguine pasta, cooked, cooled, and rinsed
- 1 cup purple cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup cucumber, diced
- 1/4 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped, optional
For the Dressing
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey, or maple syrup
- 1 tablespoon creamy peanut butter
- 1 teaspoon fresh ginger, grated
- 1 garlic, clove, minced
- 2 tablespoons water, for thinning, as needed
- 1 teaspoon freshly squeezed lime juice
Instructions
- 1
Cook the spaghetti or linguine pasta according to package directions until al dente. Drain the pasta and rinse thoroughly under cold water to stop the cooking process and prevent sticking. Set aside to cool.
⏱️ 8 min
- 2
While the pasta cooks, prepare the vegetables. Shred the purple cabbage and carrots. Dice the cucumber. Slice the green onions. If using, chop the fresh cilantro.
⏱️ 5 min
- 3
In a large mixing bowl, combine the cooled and rinsed pasta with the shredded purple cabbage, shredded carrots, diced cucumber, and sliced green onions. Add the chopped cilantro if desired.
⏱️ 2 min
- 4
In a separate small bowl or a jar with a tight-fitting lid, combine all the dressing ingredients: soy sauce, rice vinegar, sesame oil, honey (or maple syrup), creamy peanut butter, grated fresh ginger, minced garlic, and freshly squeezed lime juice.
⏱️ 2 min
- 5
Whisk the dressing ingredients vigorously until smooth and well combined. If using a jar, cover tightly and shake well until emulsified. If the dressing is too thick, add water, 1 tablespoon at a time, up to 2 tablespoons, until the desired pourable consistency is achieved.
⏱️ 1 min
- 6
Pour the prepared dressing over the noodles and vegetables in the large mixing bowl. Using tongs or large spoons, gently toss the salad until all ingredients are evenly coated with the dressing.
⏱️ 1 min
- 7
Serve the Asian Noodle Salad immediately as a fresh side dish. For enhanced flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Kitchen Tools
Nutrition Facts (per serving)
Asian Noodle Salad
For the Salad
- 8 ounces spaghetti or linguine pasta, cooked, cooled, and rinsed
- 1 cup purple cabbage, shredded
- 1 cup carrots, shredded
- 1/2 cup cucumber, diced
- 1/4 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped, optional
For the Dressing
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey, or maple syrup
- 1 tablespoon creamy peanut butter
- 1 teaspoon fresh ginger, grated
- 1 garlic, clove, minced
- 2 tablespoons water, for thinning, as needed
- 1 teaspoon freshly squeezed lime juice
Instructions
- 1
Cook the spaghetti or linguine pasta according to package directions until al dente. Drain the pasta and rinse thoroughly under cold water to stop the cooking process and prevent sticking. Set aside to cool.
⏱️ 8 min - 2
While the pasta cooks, prepare the vegetables. Shred the purple cabbage and carrots. Dice the cucumber. Slice the green onions. If using, chop the fresh cilantro.
⏱️ 5 min - 3
In a large mixing bowl, combine the cooled and rinsed pasta with the shredded purple cabbage, shredded carrots, diced cucumber, and sliced green onions. Add the chopped cilantro if desired.
⏱️ 2 min - 4
In a separate small bowl or a jar with a tight-fitting lid, combine all the dressing ingredients: soy sauce, rice vinegar, sesame oil, honey (or maple syrup), creamy peanut butter, grated fresh ginger, minced garlic, and freshly squeezed lime juice.
⏱️ 2 min - 5
Whisk the dressing ingredients vigorously until smooth and well combined. If using a jar, cover tightly and shake well until emulsified. If the dressing is too thick, add water, 1 tablespoon at a time, up to 2 tablespoons, until the desired pourable consistency is achieved.
⏱️ 1 min - 6
Pour the prepared dressing over the noodles and vegetables in the large mixing bowl. Using tongs or large spoons, gently toss the salad until all ingredients are evenly coated with the dressing.
⏱️ 1 min - 7
Serve the Asian Noodle Salad immediately as a fresh side dish. For enhanced flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days.