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August 31, 2026 /

Crunch Peanut Noodle Salad

Crunch Peanut Noodle Salad

Print Recipe
Course Salad
Cuisine Vegetarian
Keyword Plant-Based

Ingredients

Salad

  • 4 oz rice noodles
  • 1 cup frozen shelled edamame
  • 1/2 cup raw peanuts roughly chopped
  • 2 tbsp raw peanuts roughly chopped
  • 1 large bell pepper thinly sliced
  • 1 cup shredded carrots
  • 3 cups shredded red cabbage
  • 1 cup snow peas thinly sliced
  • 1/2 cup green onions thinly sliced
  • 2 tbsp fresh basil finely chopped
  • 2 tbsp cilantro finely chopped
  • 1 tsp sesame oil

Dressing

  • 1 inch fresh ginger peeled
  • 2 garlic cloves
  • 1/2 cup smooth peanut butter
  • 2 tbsp lime juice
  • 3 tbsp soy sauce
  • 3 tbsp maple syrup
  • 1/2 tsp chili oil or to taste
  • 2-3 tbsp warm water to thin

Instructions

  • Bring a pot of water to a boil. Cook edamame until tender, then drain and rinse under cool water.
  • Cook rice noodles according to package directions until just tender. Drain and rinse well under cold water to stop cooking. Toss with sesame oil to prevent sticking. Allow to cool.
  • Blend ginger, garlic, peanut butter, lime juice, soy sauce, maple syrup, and chili until smooth.
  • Slowly add warm water to the blender until the dressing is creamy, pourable, and able to coat the noodles without pooling at the bottom. Taste and adjust seasoning as needed.
  • Pour most of the dressing over the salad and toss well until evenly coated. Add more dressing if desired, then finish with raw nuts on top.