Embrace effortless summer dining with this sensational Asian Noodle Salad! Crafted with vibrant, thinly sliced red cabbage, crisp julienned carrots, and refreshing radishes, this salad is brought to life by an addictive spicy peanut dressing. It’s the ultimate choice for your next picnic, backyard barbecue, or as a delightful, satisfying work lunch. The real magic? It’s a fantastic make-ahead dish, staying fresh and becoming even more flavorful after a day or two in the fridge.
Craving more Asian-inspired culinary adventures? Pair this exquisite noodle salad with our one-pan Salmon and Bok Choy Teriyaki for a truly memorable dinner experience.
Why You’ll Love This Easy Asian Noodle Salad
Summer calls for relaxation, long days, and minimal time spent in the kitchen. If your ideal season involves less cooking and more enjoying, then this Cold Asian Noodle Salad is about to become your new favorite recipe. It’s a testament to quick, fuss-free preparation without compromising on incredible taste.
This salad bursts with authentic Asian flavors, yet it requires no complex techniques or lengthy cooking sessions. You simply prepare the noodles and fresh vegetables, coat them in our mouth-watering dressing, and voilà—a perfect dish that aligns seamlessly with those laid-back summer vibes. Unlike many takeout options, it’s also a lighter, healthier choice, brimming with wholesome vegetables and aromatic herbs that deliver that satisfying crunch and depth of flavor we all crave in a good salad.
Key Ingredients for Your Perfect Asian Noodle Salad
This Asian Noodle Salad recipe shines with its simplicity, relying on readily available ingredients that many already have in their pantry. Each component plays a vital role in creating a harmonious balance of texture and taste.
The Noodles: The Heart of the Salad
- Asian egg noodles: These provide a wonderful chewiness and absorb the dressing beautifully. Their medium thickness is ideal for a salad.
- Substitution Tip: If egg noodles are hard to find, feel free to use spaghetti, ramen noodles (discarding the seasoning packet), or even vermicelli. The key is to avoid overcooking them, as Asian noodles often cook faster than Italian pasta.
Fresh & Crunchy Vegetables: Vibrant and Nutritious
The beauty of this salad lies in its crisp, colorful vegetables. Since most are quite hardy, meticulous preparation is key to achieving the perfect texture.
- Red cabbage: Adds a beautiful pop of color, a satisfying crunch, and a subtle peppery note.
- Carrots: Contribute natural sweetness and a vibrant orange hue.
- Radishes: Offer a refreshing peppery bite and additional crunch.
- Cilantro: Fresh, bright, and essential for that authentic Asian aroma.
- Green onions: Provide a mild onion flavor and garnish.
- Sesame seeds: A final flourish for nutty flavor and visual appeal.
For the red cabbage, carrots, and radishes, thin slicing is absolutely paramount. A mandolin slicer or a food processor fitted with a slicing disc will be your best friend here, ensuring consistent, paper-thin cuts that integrate seamlessly into the salad. If you don’t have these tools, a very sharp knife and a steady hand will do the trick.
The Irresistible Spicy Peanut Dressing
While the noodles and fresh vegetables form the body of this salad, it’s the spicy peanut dressing that truly elevates it to a memorable dish. This creamy, tangy, and subtly spicy concoction is surprisingly simple to whip up and packs an incredible punch of flavor.
What goes into the dressing:
- Chunky peanut butter: Provides a rich, nutty base and a delightful textural element. While smooth peanut butter works, the chunky variety adds an extra dimension.
- Honey: Balances the savory and spicy notes with natural sweetness.
- Sesame oil: Infuses the dressing with a distinct, aromatic Asian flavor.
- Rice vinegar: Adds a crucial tanginess and acidity, brightening the entire dressing. Any plain vinegar can be used in a pinch.
- Soy sauce: Contributes umami and saltiness. We recommend Kikkoman for its balanced flavor.
- Grated fresh ginger: Provides a zesty, warm, and pungent kick. Fresh is always best!
- Pressed garlic: Adds aromatic depth and savory notes.
- Sriracha sauce: For that perfect level of heat. Adjust to your preference! If you don’t have Sriracha, dried chili flakes can be used.
The combination of rich peanut butter, savory soy sauce, tangy vinegar, and spicy Sriracha creates a symphony of flavors that will keep you coming back for more. It’s the secret weapon that transforms simple ingredients into an extraordinary culinary experience.
Recipe Tips for the Best Asian Noodle Salad
- Dressing Absorption is Key: For maximum flavor penetration, always combine the dressing with the noodles while they are still warm. The warm noodles will absorb the dressing more effectively, ensuring every strand is infused with deliciousness rather than just coated on the surface. Once coated, allow them to cool before adding the fresh vegetables.
- Achieve Ultra-Thin Slices: The texture of this salad is greatly enhanced by thinly sliced vegetables. Investing in a mandolin or a food processor can significantly speed up prep time and guarantee uniformly thin cuts. If you’re slicing by hand, use a sharp knife and take your time to achieve the finest slices possible for the cabbage, carrots, and radishes.
- Noodle Alternatives: Don’t fret if you can’t find specific Asian egg noodles. Ramen noodles (without the seasoning packet), fine vermicelli, or even regular spaghetti make excellent substitutes. Just be mindful of cooking times, as Asian noodles tend to cook faster.
- Nut Butter Variations: For those with peanut allergies or simply looking for a different flavor profile, almond butter or cashew butter can be seamlessly swapped in for peanut butter in the dressing.
- Customizing Spice Level: The Sriracha sauce in the dressing provides a delightful heat. Feel free to adjust the amount to suit your personal preference, adding more for a fiery kick or less for a milder flavor.
- Add Protein: To make this salad a complete meal, consider adding cooked protein such as grilled chicken, shrimp, pan-fried tofu, or edamame. Stir it in along with the vegetables.
Serving Suggestions: Versatility on a Plate
While this Asian Noodle Salad is undeniably delicious as a stand-alone meal, its versatility truly shines when paired with other dishes. It’s a fantastic complement to a variety of proteins and occasions.
- With Seafood: It’s a superb companion to grilled fish. Try it with this flavorful Asian salmon recipe for a light yet satisfying dinner. The fresh, crisp salad beautifully contrasts with the rich salmon.
- BBQ Star: This salad truly comes into its own at a barbecue. Its refreshing coolness and vibrant flavors make it an ideal side dish for almost any grilled meat. We highly recommend serving it alongside these lovely marinated chicken breasts or classic chicken satay skewers.
- Burger Buddy: Don’t limit yourself! This salad is also a fantastic side for burgers of any kind. Whether you’re making salmon burgers, juicy Greek chicken burgers with feta, or a hearty classic beef burger, this Asian noodle salad offers a fresh and exciting alternative to traditional fries or coleslaw.
- Light Lunch: Pack it up for a healthy and satisfying work lunch. Its make-ahead nature ensures a delicious meal without morning prep hassle.
Storage, Meal Prep, and Leftovers
One of the most appealing aspects of this Asian Noodle Salad is its excellent keeping quality, making it a perfect candidate for meal preppers and entertainers alike. The flavors meld and deepen over time, resulting in an even more delicious salad the next day.
You can confidently prepare this salad in advance, freeing up your time when guests arrive or when you need a quick weekday meal. Store it in an airtight container in your refrigerator, and it will remain fresh and flavorful for 4-5 days. This makes it an invaluable addition to your weekly meal plan, ensuring you always have a healthy, ready-to-eat option on hand.
Frequently Asked Questions (FAQs)
Q: Can I make this Asian Noodle Salad gluten-free?
A: Absolutely! To make this recipe gluten-free, ensure you use gluten-free noodles (such as rice noodles or gluten-free spaghetti) and a gluten-free soy sauce or tamari. All other ingredients are naturally gluten-free.
Q: Is this salad suitable for vegans?
A: Yes, with a simple modification. Replace the honey in the dressing with an equal amount of maple syrup or agave nectar to make the entire recipe vegan-friendly. All other ingredients are plant-based.
Q: How can I add more protein to this salad?
A: This salad pairs wonderfully with various proteins. Consider adding grilled chicken breast, pan-seared shrimp, crispy tofu, edamame, or shredded pork. Simply cook your preferred protein and toss it in with the cooled noodles and vegetables.
Q: What if I don’t have a mandolin or food processor for slicing?
A: No problem! While a mandolin or food processor helps achieve consistent thin slices, you can still get excellent results with a sharp chef’s knife. Take your time to thinly slice the red cabbage, julienne the carrots, and cut the radishes as finely as possible. Patience will pay off in the texture of your salad.
Q: Can I use different vegetables?
A: Certainly! This recipe is quite flexible. Feel free to incorporate other crunchy vegetables like bell peppers (thinly sliced), cucumbers, snap peas, or even thinly sliced broccoli florets. Adjusting the vegetable mix can offer new flavors and textures to explore.
More Delicious Asian Noodle Recipes
- Filipino Noodles with Pork and Shrimp Pancit Canton
- Thai Noodles with Chicken
- Chilli Salmon Mee Goreng (Malaysian Fried Noodles)
- Simple Yakisoba Noodles
- Spicy Peanut Noodles with Cabbage and Carrots
Asian Noodle Salad in Peanut Dressing
By Julia Frey of Vikalinka
Prep: 20 mins
Cook: 7 mins
Total: 27 mins
Servings: 4
Print Recipe
This Asian Noodle Salad with thinly sliced red cabbage, julienned carrots and radishes in spicy peanut dressing is ideal for picnics, barbecues or lunch!
Ingredients
For the Asian Noodle Salad
- 150g / 6oz medium egg noodles
- 1 large carrot, julienned thinly
- 5 radishes, sliced thinly
- 1/3 of cabbage head / 3 cups red cabbage, thinly sliced
- 10g / 1/4 cup cilantro, chopped
- 2-3 green onions, sliced
- 1 tbsp sesame seeds
For the Peanut Dressing
- 2 tbsp chunky peanut butter
- 1 tbsp honey
- 2 tbsp sesame oil
- 2 tbsp rice vinegar, or any other plain vinegar
- 4 tbsp soy sauce (Kikkoman recommended)
- 1 tsp grated fresh ginger
- 1 clove garlic, pressed
- 2 tsp Sriracha sauce, or 1 tsp dried chilli flakes (adjust to taste)
Instructions
- Cook the egg noodles according to package instructions. (Asian noodles cook faster than Italian pasta, so take care not to overcook them to maintain a pleasant chewiness.)
- While the noodles are cooking, prepare the spicy peanut dressing. In a small bowl, combine the chunky peanut butter, honey, rice vinegar, sesame oil, soy sauce, Sriracha sauce, grated fresh ginger, and pressed garlic. Whisk until thoroughly combined and smooth.
- Drain the cooked noodles and immediately transfer them to a large salad bowl. Pour the freshly made peanut dressing over the hot noodles, ensuring they are well coated. This step is crucial as the warm noodles will better absorb the dressing’s flavors. Allow the noodles to cool to room temperature, tossing occasionally.
- While the noodles are cooling, prepare the fresh vegetables. Using a mandolin slicer or a very sharp knife, slice the red cabbage very thinly. Cut the carrot into fine julienne strips, and slice the radishes thinly. Slice the green onions and chop the cilantro.
- Once the noodles have cooled to room temperature, add the prepared red cabbage, radishes, julienned carrots, green onion, and chopped cilantro to the bowl. Sprinkle with sesame seeds. Toss everything together gently until all ingredients are evenly distributed and coated with the delicious peanut dressing.
- Serve immediately, or refrigerate for at least 30 minutes to allow the flavors to meld. This salad tastes even better the next day!
Notes
- The salad dressing should be added to the noodles while they are still hot to allow maximum flavor absorption. Add the rest of the ingredients after the noodles have had time to chill.
- Vegetables like radish and cabbage that are used in this salad need to be cut as thinly as possible. The best way to do this is to use a mandolin or food processor. They will get the job done much faster than a knife, and will help you achieve a thin and even slice. That said, a sharp knife is always an option!
- If you can’t find egg noodles, you can substitute with ramen noodles, vermicelli, or spaghetti.
- Almond or cashew butter can be used in place of peanut butter.
Nutrition Information
Calories: 335kcal | Carbohydrates: 43g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 1164mg | Potassium: 640mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6075IU | Vitamin C: 53.6mg | Calcium: 108mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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