There’s nothing like a really cold noodle salad packed with crunchy veggies and flavored with the absolute deliciousness of peanut butter. It so easy to make and you can just improvise and add any veggie you fancy. It’s really great that you can cook something really delicious without frying or sautéing anything. This is a vegetarian version but if you are not, and happen to have some left over roasted chicken, just throw it in. The dressing is really, really delicious. I’m a huge fan of peanut butter and in this recipe it adds so much flavor.
I like to make this salad in advance and serve it al-fresco as a light lunch. But I have to admit, it’s so delicious, I catch myself snacking on it in the afternoon. I used egg noodles but rice or soba noodles are also great.
For the dressing
- 1 garlic clove, crushed
- 3 Tbs soy sauce
- 1 lime, zest and juice
- 2 Tbs smooth peanut butter
- 2 tsp chopped ginger
- 3 Tbs sweet chilli sauce
- 2 Tbs sesame oil
For the salad
- 250 grams egg noodles
- 1 ½ cup cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup coarsely grated carrots
- 1 spring onion, sliced
- 1 cup coriander leaves, chopped
- 1 red bell pepper, sliced
- 1 red chilli, without seeds, sliced (or 1/4 tsp chilli flakes, or 1/8 tsp chilli powder)
- 2 Tbs sesame seeds
- ½ cup roasted peanuts, preferably unsalted
- Salt and pepper
Make the dressing by mixing all the ingredients together in a blender.
Bring a large pot of salted water to a boil. Cook the noodles in the water according to packet instructions, until al dente. Drain and rinse with cold water to stop the cooking process. Drain very well and put in a large bowl. Add all the remaining ingredients and mix well (use your hands). Drizzle over the dressing and mix again. Taste for salt and pepper. Garnish with some extra peanuts if you like and serve.
This salad can be kept refrigerated for 2 days.