Refreshing Cold Noodle Salad with Sesame-Ginger Dressing

This Cold Noodle Salad is quick and simple to prepare. A fresh Asian-style noodle salad that’s ready in about 15 minutes, it works equally well as a light main or a colourful side depending on portions.

Recipe Difficulty – Very Easy

Why this recipe works

This cold Thai-style noodle salad is ideal for warm weather. Crisp vegetables, tender rice noodles and a creamy peanut dressing combine for a bright, refreshing dish that’s satisfying without being heavy.

Texture is a highlight: the crunch of the vegetables contrasts with the slightly chewy noodles and smooth dressing for an appealing balance. Most ingredients are readily available at a standard grocery store, so there’s no need to hunt for specialty items.

Ingredients to make Cold Noodle Salad

1. Rice noodles – a light, naturally gluten-free choice for this salad.
2. Red bell pepper – adds crunch and sweetness.
3. Red cabbage – provides colour and a pleasant bite.
4. Tomatoes – bring freshness and brightness.

Peanut Salad Dressing

1. Peanut butter – smooth or crunchy, both work.
2. Maple syrup – a natural sweetener; honey can be substituted if preferred.
3. Tamari sauce – a gluten-free alternative to soy sauce.
4. Lime juice – fresh lime gives a bright, tangy lift.
5. Onion powder – for a subtle savory note.
6. Garlic powder – complements the other flavours.

See the recipe card below for full ingredient amounts and details.

Substitutions

• Noodles: Rice noodles are recommended, but soba, ramen, glass noodles or even spaghetti can be used depending on taste or dietary needs.
• Vegetables: Swap or add green onions, snap peas, mushrooms or red onion to vary the salad and increase bulk and nutrition.
• Cabbage: Green cabbage, purple cabbage or napa cabbage are all good alternatives.
• Peanut butter: For peanut allergies, use almond butter or sunflower seed butter.
• Maple syrup: Honey or a light brown sugar syrup can substitute.
• Seasonings: Fresh ginger or fresh garlic are excellent additions if you prefer them to powdered forms.
• Dressing: A sesame-based dressing is another tasty option for this salad.

Variations

• Spicy: Add chili flakes, fresh chopped chilli or a dash of chili oil to the dressing for heat.
• Deluxe: Finish with sesame seeds and fresh herbs such as cilantro or Thai basil for extra flavour and presentation.
• Kid friendly: Use vegetables your children prefer to make the salad more appealing to them.

How to make Cold Noodle Salad

Step 1: Cook the noodles according to package directions. Drain and toss with a splash of sesame oil or olive oil to prevent sticking. Set aside to cool.

Step 2: Prepare the vegetables: chop the red pepper and tomatoes and shred or thinly slice the cabbage.

Step 3: Whisk the dressing ingredients together in a small bowl until smooth. Adjust seasoning to taste.

Step 4: In a large bowl, combine the noodles, vegetables and dressing. Toss well to coat. Serve at room temperature or chilled.

Hint: This recipe is flexible—feel free to tweak the vegetables and seasonings to suit your preference.

Leftovers

Store any leftovers in an airtight container in the refrigerator for 3–5 days. Toss before serving if the dressing has settled.

Recipe FAQs

More Noodle recipes

• Peanut Butter Noodles
• Salmon Noodles
• Vegan Laksa
• Vermicelli Noodles
• Thai Curry Noodle Soup
• Vermicelli Soup
• Vegan Pad Thai
• Chicken Satay Salad

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5 from 3 votes

Cold Noodle Salad

By: James Wythe

Easy to prepare, great for meal prep and delicious with a peanut butter dressing.

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: 2 people

Ingredients

• 200 g rice noodles
• 1 medium red pepper, seeded and chopped
• 2 cups red cabbage, shredded
• 115 g tomatoes, chopped

Peanut Salad Dressing

• 3 tbsp peanut butter
• 3 tbsp maple syrup
• 2 tbsp tamari
• ½ juice lime
• ½ tsp onion powder
• ¼ tsp garlic powder

Metric – US Customary

Instructions

• Cook the noodles according to package directions. Drain and toss with a splash of sesame or olive oil to prevent sticking.
• Prepare the vegetables: chop the red pepper and tomatoes, and shred or thinly slice the cabbage.
• Combine all dressing ingredients in a bowl and whisk until smooth.
• Toss the noodles with cabbage, tomatoes, red pepper and the dressing. Serve at room temperature or chilled.

Notes

Step-by-Step Photos: The post includes photos to guide you through the recipe.

Substitutions & Variations: Several options are listed above to customise the dish.

To Store: Keep in an airtight container in the fridge for 3–5 days.

To Freeze: Freezing is not recommended for this salad.

Tip 1: Use creamy or crunchy peanut butter according to preference.

Tip 2: Add fresh chilli or chilli flakes for heat if desired.

Tip 3: Add cooked chicken, pork, beef, prawns, crispy tofu or tempeh for extra protein.

Nutrition

Calories: 346 kcal |
Carbohydrates: 65 g |
Protein: 8 g |
Fat: 6 g |
Fiber: 5 g |
Sugar: 14 g

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