This Cold Peanut Noodle Salad is the perfect meal prep for summer! No need to reheat, it’s light but filling, and the flavors are oh so fresh. It’s topped off with a homemade tangy, sweet, and creamy Peanut Lime Dressing to make everything finger-licking good. So have a salad for lunch this week, and enjoy it.
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The meal prep containers and dressing containers shown above can be found in my Amazon Shop.
Where’s the Protein?
I didn’t include a “dedicated protein” ingredient in this salad, but that doesn’t mean the meal is void of protein. The vegetables, nuts, and pasta all contain protein, even if in smaller amounts (see 5 Easy Sources of Plant Based Protein). The whole wheat spaghetti alone provides 7 grams of protein per serving. But, if you want to go heavier on the protein you can add something like shelled edamame, Honey Sriracha Tofu, or rotisserie or grilled chicken.
How to Store Cold Peanut Noodle Salad
I suggest keeping the dressing separate from the salad and adding it just before serving, not because the vegetables will get soft, but because the pasta will likely absorb the dressing and it might get dry. I always suggest keeping your meal preps no longer than 4-5 days because textures and flavors tend to go down hill quickly after that. The ingredients in this recipe are all very sturdy and refrigerate extremely well. If anything, you might have a little color bleed from the purple cabbage onto the pasta, but that will not affect the flavor.
How to Use Leftover Cabbage
Cabbage is tricky. No matter how small of a head you get, you always have some left over. So, if you don’t want your leftover red cabbage to go to waste, I suggest trying these recipes: Vinaigrette Slaw with Feta, Sweet Crunch Winter Salad (this will also use your leftover carrots and green onion), or Braised Red Cabbage.
Cold Peanut Noodle Salad
Servings 4 about 2 cups salad eachIngredients
Peanut Lime Dressing
- 3 Tbsp natural-style peanut butter ($0.21)
- 1 Tbsp brown sugar ($0.04)
- 1 clove garlic, minced ($0.08)
- 1/2 tsp grated fresh ginger ($0.05)
- 1 medium lime, juiced (2 Tbsp juice) ($0.69)
- 2 tsp soy sauce ($0.08)
- 1/4 cup neutral oil* ($0.82)
Salad
- 8 oz. whole wheat spaghetti ($0.55)
- 4 cups finely shredded red cabbage ($1.12)
- 2 carrots ($0.22)
- 1/2 bunch cilantro (about 1/2 cup chopped) ($0.75)
- 4 green onions (about 1/2 cup sliced) ($0.45)
- 1/2 cup peanuts, chopped ($0.24)
Instructions
- To make the peanut lime dressing, combine all the ingredients in a bowl or blender. Whisk or blend until smooth. Set the dressing aside.
- Bring a pot of water to a boil for the whole wheat spaghetti. Break the spaghetti in half to make it easier to stir into the salad ingredients later. Once the water is boiling, add the spaghetti, and continue to boil until the pasta is tender. Drain in a colander and rinse it briefly with cold water to cool it off. Let the pasta drain well.
- Meanwhile, shred the cabbage as finely as possible using either a knife or the shredding attachment of a food processor. Shred the carrots using a large-holed cheese grater. Roughly chop the cilantro and peanuts. Slice the green onion.
- Combine the cooled and well drained pasta in a large bowl with the cabbage, carrots, cilantro, green onion, and peanuts. Toss the salad until the ingredients are evenly combined.
- Serve the salad and peanut lime dressing immediately, or divide the undressed salad between four containers (about 2 cups each) and divide the dressing between four smaller containers (about 2 Tbsp or slightly more each). Refrigerate up to 4-5 days.
See how we calculate recipe costs here.
Equipment
- Chef’s Knife
- White Cutting Boards
- Glass Meal Prep Containers
- Dipping Cups
Notes
Nutrition
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Scroll down for the step by step photos!
How to Make Cold Peanut Noodle Salad – Step by Step Photos
To make the peanut lime dressing, combine 3 Tbsp peanut butter, 1 Tbsp brown sugar, one minced clove of garlic, 1/2 tsp grated fresh ginger, 2 Tbsp lime juice, 2 tsp soy sauce, and 1/4 cup neutral oil (any mild-flavored oil) in a bowl or blender.
Whisk or blend the ingredients until smooth. Set the dressing aside.
Next, bring a pot of water to a boil for the noodles. You’ll need 8 oz. of whole wheat spaghetti for this recipe. I always break my spaghetti in half when I know it’s going to be stirred into other solid ingredients. It helps them combine more evenly instead of creating one big clump of pasta in the middle. Boil the pasta until tender, then drain in a colander, and give it a brief rinse with cold water to cool it off. Let the spaghetti drain well.
Finely shred about 4 cups of red cabbage. Making sure the cabbage is shredded VERY finely is key here. Thick pieces of cabbage are not good in this recipe. 4 cups is roughly equivalent to 3/4 to 1 pound of cabbage whole. So if you have a 2 lb. cabbage, use about half of it.
Shred two carrots using a large-holed cheese grater. Or, if you used the shredder attachment on a food processor to shred the cabbage, you can switch to the grating attachment to do the carrots.
Roughly chop about 1/2 bunch cilantro and slice about 4 green onions. You’ll want about 1/2 cup of each, but it’s extremely flexible. Also roughly chop 1/2 cup peanuts.
Combine the cooled spaghetti, cabbage, carrot, cilantro, green onion, and peanuts in a large bowl.
Toss the salad ingredients together until evenly combined.
Either serve the cold peanut noodle salad with the peanut lime dressing immediately, or divide it between four containers. I suggest leaving the dressing separate and adding it just before serving. These meal prep and dressing containers can be found in my Amazon store.
That dressing, crunchy cabbage, and cold noodles is just magic together! SO FRESH.
I made it substituting almonds and it turned out delicious!
One of my favorite recipes! I usually use sesame oil, double or triple the ginger, and add a pinch of red pepper to the dressing. Also buying coleslaw mix cuts down on the prep time :) When I make it for meal prep I usually leave out the peanuts and sprinkle the cilantro on each serving individually.
One of my favorite salads! Great for those who have a hard time getting into salads, I think this is a gateway to salads haha. I used avocado oil and it tasted fine. I also like to add rotisserie chicken for more protein!
Love it ! easy and tasty, also great for summer when u want something easy and fresh for lunch/ dinner
I never have a “neutral oil” so I always use toasted sesame oil and it’s super delicious! I have made this several times for my family and they love this.
I love this salad so much. I double the sauce, use thin whole wheat spaghetti, and add chicken to meal prep for the week. Thank you!
Looking at this recipe again for the 4th time making it because it’s so yummy and easy for packed lunch! Going to add some tofu for extra protein this time :)
Your ratings are 100% bought and bots. This recipe was just a no…
Not a bot and def not a paid review.. this salad is delicious! :)
I’ve made this salad a number of times since it was published, and I’m neither paid nor a bot. It’s nothing fancy, but it’s great for a summer picnic or when it’s too hot to cook much. Perhaps you have the privilege of endless time and air conditioning, but some of us need something simple, practical, and homemade.
This salad ruined my night. I’m convinced it’s not a real recipe.
Can you be more specific as to what happened? I’ve made this recipe several times, and it’s a great, simple Asian-inspired summer salad. It’s certainly not high end Thai, but for those of us who need a quick lunch, it’s quite nice!
I usually don’t like vegetarian meals because they don’t feel filling. This however was really filling. The lime peanut butter dressing is so good. It almost tastes like orange chicken sauce. Next time I’ll make sure however to mix the noodles and veggies evenly in my meal prep before eating. It’s also an added benefit that it has some protein without meat. Really good 😊 Also
Made this with tofu and really loved it! The dressing is fantastic, the colors were all beautiful together, and it was so filling. Can’t wait to make again (and eat my leftovers from this time).
I am so going to try this recipe. Is there a better option for the Brown Sugar? I am watching my sugar intake. Thank you in advance.
We don’t use any artificial or sugar-free sweeteners so I’m not sure what would work best! You could try honey or maple syrup if you like.
I used brown monk fruit sweetener. Works perfect.
A keeper of a recipe! I used sunfliwer butter to make it nut-free.
I meal prep every week for myself and husband’s meals and have tried countless recipes to mix it up. This recipe was ON POINT and will now be going into the rotation! I have attempted peanut noodle dishes before but had issues with the noddles absorbing the sauce too quickly and everything ending up soupy within a day. Why didn’t I think to portion it on the side?? Genius. Only thing I added was some cooked, diced chicken breast for more protein. DELISH! Thank you!
I really loved this recipe!! I was so easy to make, it took me just over 30 minutes. It’s tasty and filling, and healthy and beautiful as well. 10/10 would recommend.
This is a very good recipe. I used soba noodles and added some chili flakes and sriracha to the dressing for a little heat. Next time I will double the dressing.
I liked this a lot. Next time I make it I’ll use a bit more soy sauce and lime juice and add a bit of sraracha!
This is exceptional. I added red bell pepper slivers. Also, a few red chili pepper flakes for the dressing. I used Aldi’s linguini because it was in the pantry.
This was fantastic!
I used Jif instead of natural style. I would’ve liked more cilantro but I picked my plant clean! I also added sugar snap peas. Lastly I used a bag of vegetable slaw instead of chopping the lame looking cabbage that my store had.
Leftovers the next day were just as good. Loved flavor combo and then the texture of soft and crunchy.
This is a great summer recipe – quick and easy and light!
This is becoming a staple in my recipe book.
I swap for soba/buckwheat noodles to accommodate GF + more light noodle.
More or less ginger depending the mood.
Swap in dark soy for a richer, chocolately taste with the pb.
I cooked this for a bridal shower and saw it disappear in no time!
Thank you for sharing!
Hi there, would any type of pasta be okay with this recipe
Yes, you could use any type of pasta here, although some varieties are better suited than others because of the texture and flavor.
Wow! This surpassed my expectations — both quicker and more delicious! A definite repeater, especially with summer just starting. I subbed soba noodles for the spaghetti and used a pre-shredded mix as there was a really good sale at the grocery. I’ve tried a few peanut sauces over the years, and this is my new favorite! I think next time I’ll add some shelled edamame and some frozen corn.
How important is the “natural-style” part of the peanut butter? Can I just use my jar of regular no-stir creamy trader joe’s peanut butter I have at home, or do I need to go out and buy something different? Also, what exactly does “natural” mean? No sugar added? Chunky?
Natural style is just ground up peanuts, sometimes with a little salt, as opposed to other commercial types like Jif that have a lot of added sugar and hydrogenated oils to keep the texture uniform. The benefit to the natural style is that the peanut flavor is a lot stronger. :) You can use other types of peanut butter, just keep in mind that if yours has sugar it will make your dressing sweet and you might not have as robust of a peanut flavor. The texture different shouldn’t be an issue for this recipe.
Made this with chickpea spaghetti for the extra protein and really enjoyed it! The only thing I’d change for next time is I might double the dressing.
This recipe was such a nice change of pace! It got me excited about cooking again!
Oh my goodness, this was so good! I doubled the recipe but wish I hadn’t lol! It made way too much! Even though it says four servings, in our house, it would serve six, at least! The dressing was amazing, so I made extra. I used Barilla whole grain spaghetti. Served it with grilled steak and your Honey Sriracha Tofu, for my vegetarian daughter, which also delicious! Definitely making this again.
quick and healthy
I used egg noodles, not spaghetti and it worked really well,
Delicious! Made this for meal prep and will be adding it into the regular rotation. I do have a peanut allergy, but am for whatever reason drawn to recipes with peanut in the dang title, but subbed almond butter for the peanut butter (kept ratio the same), and cashews for the topping. Worked out great. Quick and easy to batch prep too!
Absolutely amazing!
I made this recipe tonight with what I had on hand. I didn’t have any green onions – will do next time. I had leftover pasta, I added minced raw carrot & small sliced snap peas & about 3 cups of cabbage salad mix and a few drops of truffle siracha sauce to the sauce, I also zested one of the key limes into the sauce, I made like 1.5 times the sauce and kept it separate for our lunch tomorrow. I added a little too much soy sauce – it’s a little salty ( it was not low sodium). This was nice & easy to make. We’re trying to eat healthier & eat out less these days & doing copycat recipes. I really try to keep it interesting in rotation – this was a nice change to have a “cold” entree.
Made your Salad today for lunch, it is beyond spectacular.
My husband and I absolutely Loved it!
I will be making this all the time from now on!
Thank you so much for the Recipe!
Holy Cow! This is amazing!! I’m eating it as I type and had to share how much I love it! It makes a ton! I did make extra dressing since I love the flavor. Thank you for this recipe!
I’d recommend keeping the peanuts separate from the salad until the day you’re eating it! They’re edible, but sort of sticky and unappetizing on the outside due to the moisture from the veggies. I didn’t see this tip in the recipe, but I might have missed it! And as always, keep the dressing separate, which is recommended here :)
Absolutely fantastic!!!!!! I added rotisserie chicken for more protein. Lots of food and super delicious.
This is a recipe I make basically every week. I always have cabbage, carrots, and green onions on hand, so an extra snag of cilantro is super easy to do. I’ve also switched over to using the Japanese style buckwheat noodles (why not throw in some extra fiber?) and just making a giant jar of the sauce to have on hand. I’ve eaten this with and without proteins and it makes a handy complete lunch if I’m feeling super lazy that week.
Plus, if I keep out some of the salad mix and put together some sesame ginger dressing, I have a noodle dish + a slaw. Plus, it’s a fab bring for work potlucks. (Luckily, no one has a peanut allergy.) Easy, vegan-friendly, and filling.
I wish to make this gluten free. Will it work with rice noodles?
It will. Just keep in mind that rice noodles cook in 2 to 3 minutes and have a tendency to clump. Have everything ready to go before boiling them. XOXO -Monti
Literally my favorite meal prep! Stays fresh all week and that dressing is to die for. This past week I just used cole slaw mix in place of the cabbage and it was so easy and delicious! Love adding the honey sriracha tofu too.
This was great, but I should have weighed my pasta. I had a package (16 oz) with some already used and I assumed at first it was half. Then I remembered it was for a kids recipe that used very little, so mine was a little pasta-heavy. I think it would have been much better otherwise, and it was still actually really good!
This is still one of my favorite recipes! Because I eat lower to moderate carb, I use more vegetables and about half the noodles. I also make the sauce with Stevia instead of brown sugar. My favorite protein to add is tofu but I also like shrimp. This is just a beautiful recipe for a very hot summers!
Okay I was really concerned about this recipe at first LOL I tasted the dressing while making it and honestly thought it was horrible. But I am not one to waste food so I continued with the rest of the recipe. And when I tried the finished product—WOW, it was amazing!! I have no idea why the dressing tastes so bad alone yet SO GOOD in the actual salad.
Such a great and inexpensive summer recipe, I’ll be making it again for sure. And if it fits in your budget, I definitely recommend adding edamame :)
I made this and am really pleased with it. I left out the carrots and peanuts, just didn’t want to buy any. It was still good. Very flavourful and filling. Great meal prepping idea for the summer. I will make this again. Thanks, Beth!
This is delicious and makes a ton. We took it to a dinner with friends and it was a huge hit.
Has anyone served this hot??
Has anyone dressed it and refrigerated? Does it still taste good or is it necessary to wait to dress until you eat it?
I would wait because the noodles will probably absorb the dressing and it will probably end up a bit dry. :)
I liked this recipe as-is, and I want take it to work, but I work at a school and can’t bring any nuts. Do you think this would turn out okay with a sunbutter swap?
It’s hard to say without trying it, but I would definitely use the unsweetened sun butter.
Wow. Delicious. I used a bag of shredded cabbage with carrots, because I’m lazy. My only quibble is the recipe makes hardly enough sauce for more than a light, almost not there, coating. Or maybe I just like more sauce. I used up all on one bowl, so I’m going to make another, bigger batch ti go with the rest. I often find I like ti double the sauce for things like stir fry.
This looks perfect to bring to our summer concerts in the park. Thanks for the recipe!
this was a hit! I decided to also make the tofu from “SOY MARINATED TOFU BOWLS” which was a great idea as the tofu was soft and creamy which paired well with the crunchy vegetables. There are a lot of leftovers – I think I will make the rest of the spaghetti and double the dressing. looking forward to eating this for lunch the rest of the week!
All I had on hand was bucatini and subbed that for the spaghetti, also I added a teaspoon of sesame seed oil. Absolutely delicious, noodle salad that was crisp and fresh. Thank you
Made this using udon instead of spaghetti because I had it on hand and udon’s always good cold. I doubled the dressing like a lot of the comments suggested and I’m glad I did – these servings are HUGE. So good!
Love this recipe so much! We’ve made it like 10 times at this point. I’ve also started doing a quick 10-minute version for when I really don’t feel like cooking after work. Sub a bag of coleslaw mix for the cabbage and carrot, use micro cilantro to save time on chopping, and make a quick version of the dressing by adding peanut butter and lime juice to makoto ginger dressing and ta-daaa time for reality tv and noodles.
What is micro cilantro? Thanks
Very small cilantro.
Glad I gave this one a shot! It was pretty easy to put together. The peanut lime dressing is yummy – I wasn’t sure how it was going to turn out as I was making it but it came together nicely. I followed the advice of some other commenters and doubled the dressing, and I’m glad I did. I would also nice to give my own tip – do yourself a favour and do not use a bunch of baby carrots instead of regular carrots. It was a total pain to shred them. Live and learn!
What I do now to save on prep time is buy a bag of mixed greens and simply split it between portions. Easiest meal prep ever! All you have to do is boil the pasta and make the dressing.
This was spectacular and so refreshing. I didn’t have any ginger on hand so I used a splash of ginger beer in the sauce instead lol. Still turned out delicious. I served it alongside a small portion of teriyaki chicken. This is definitely going into my meal rotation.
This is a fantastic salad that I keep coming back to for healthy, easy-to-pack lunches. It’s wonderful as written, but it’s also very adaptable. I’ve used broccoli slaw along with the cabbage and recently made it with farro instead of noodles. Like other commenters, I make extra dressing and sometimes add sriracha if we’re in the mood for some heat.
This is a great recipe. I don’t use neutral oil in the peanut sauce, I don’t think it needs it. I just add water or oat milk until the sauce is thin enough to pour.
This is in my regular rotation. I do sub soba noodles for the spaghetti and use regular creamy peanut butter. I also just sprinkle the peanuts over the top of each serving. Delicious and it keeps well for lunches through the week.
I often prep this for my husband’s lunches and it’s one of his favorites! Great because it’s full of veggies and doesn’t need to be refrigerated on the road. The only change I make is I double the peanut sauce (at his request). Delicious, easy, and budget friendly!
Love this recipe! Like others, I will also be making more of the dressing as I am heavy handed. I think another great way to enjoy this throughout the week is to roll it up with rice paper and make spring rolls!
So so good! I had to stop myself from eating a second plate. I omitted the cilantro, added a thinly sliced red bell pepper, and doubled the sauce. Will definitely be making this again!
This is proving to be a lovely lunch! I winged it based on what I had on hand and used kale instead of cilantro and edamame instead of peanuts. I definitely will need a second batch of the dressing, though, it’s really tasty and I run generous with my dressing.
This is a super delicious summer salad that I am making for my second time now! Going back into the office, it is a great meal to throw in my backpack and take for lunch without needing to heat and neutral smell. =) I added some grilled chicken to give some added protein and I also prefer a bit less lime in the dressing so I halfed the lime juice and it’s perfect for me! This will be a go- to this summer. Thanks Beth!
YASD (Yet Another Stellar Dish) from BudgetBytes. It’s going to be hot here in the PNW this weekend, and I used cabbage, carrot, and green onion from my CSA box to make this cold salad today (when it’s only 89 degrees out) and there’ll be enough for the two of us tomorrow, when it’ll be over 100 degrees and I won’t want to A) boil noodles or B) eat hot food. Mmmmm!
Hahah, I love that acronym! Thank you! :)
This dressing is so good that I licked it out of the blender. I regret sleeping on this recipe so long.
I couldn’t taste it over the cabbage, though. Maybe I cut it too thick, but my cabbage is pretty strong flavored. I’m eating the rest over spinach.
Crispy and tasty! And easy to adapt. I had parsley to use up so I replaced cilantro with it. I topped one of the salads with leftover kale bits. I had soba in the cupboard so I used that in place of pasta. I didn’t bother trying to mix everything together. I mixed the salads as I ate them. This will be nice for picnics.
This is a wonderful recipe! Like some of the other commenters, I also found I didn’t have a bowl quite big enough to mix everything properly – next time I might have the recipe. I used rice noodles as my partner can’t have gluten, and we doubled the amount of sauce over the several nights we had this for dinner.
This salad is ridiculously GOOD! I did end up having to alter the recipe with what I had in my cupboards and preference. I subbed whole wheat pasta with soba noodles.
I omitted the oil for the dressing as I am not that keen on adding oils to salad. The PB seemed creamy enough in texture so didn’t feel like it needed more, which also happened to be crunchy so I omitted the chopped peanuts :-)
Also I misread the amount of soy sauce, so I ended up adding 2 tbsp, but IMO that worked out great as I hadn’t added any salt to the noodles. I think I might even add some more. Didn’t have any red cabbage so used red pointed cabbage instead, they’re basically the same and I also subbed the green onions with garlic chives cos that’s what I had in my fridge.
Also forgot to add the sugar as I was too busy entertaining guests, but again I didn’t miss it and a big red pepper, which a little kick and sweetness and it all came together beautifully!
Once my office reopens after Covid, I will most definitely add this on my meal prep plan. It is also a perfect salad for potlucks or picnics and it is very filling. This is going to be a go-to recipe for when it becomes hot and with some poached, shredded chicken breast and a glass of white wine. Beth, you absolutely rock!!!
Wow great work. This will definitely become a staple at our house. Thank you so much.
Best Asian salad ever! I buy shredded carrots and sub broccoli slaw to make things easier.
Has anyone tried this with a shorter pasta? I’d like to try for my toddler but she doesn’t particularly like to ‘eat’ long spaghettis.
Good question! Thicker type pasta might not absorb the flavours quite as well. I would try Orzo pasta! Even rice!
Delicious. I really liked the dressing. It made a very large amount and so it was great for meal prepping.
Made yesterday and LOVE it! Pretty easy and fast using a food processor shredder attachment for both the cabbage and carrots. Always like to make the recipe first time as is with no or minimal alterations. On this one I did chopped raw almonds (instead of peanuts) and add them in when I dress to keep the crunch. The dressing: I used toasted sesame oil (and a bit less than called for), bragg’s liquid aminos (instead of soy) , added a bit of chili sauce. Subs were made merely because it’s what I had on-hand. Must say it’s absolutely delicious and will definitely make again … with likely a bit less oil since I used a non-neutral oil. Thanks for the awesome recipe!
Going on the regular lunch rotation! Used a bag of prepped cabbage slaw mix instead of plain purple cabbage to save a little time. Added a pinch of crushed red pepper for a kick! Perfect!
This is A VERY GOOD SALAD! I was so incredibly surprised by how this turned out. I swore I would not make this dish because cold noodles…. yuck. But I was searching for something veggie-heavy to pack for lunch that would hold up well for meal prep and decided to take a risk on this with the positive reviews. WOW! The sauce is as amazing as everyone says. I doubled it and added a splash of sesame oil. This recipe is very large, especially for the price, I barely had a bowl large enough to mix everything. Do not dare skip the mix-ins – the peanuts and herbs are crucial for this recipe. I will definitely make this on repeat. PS – It went great with my menu this week because we made the cumin lime slaw and green chile chicken enchiladas one night, and basically all of the ingredients overlap. Two totally different cuisines, same head of cabbage!
I’ve made this twice now and it’s definitely a keeper! I found a pre-shredded broccoli stalk/carrot/cabbage slaw at my grocery store to make that step a little easier. I also added a splash of sesame oil to the dressing (since that’s something I have on hand already) and I would recommend that.
Now I’ve got lunch sorted for the next few days!
A new favorite! My grocery store didn’t have red cabbage, so I had to substitute broccoli slaw. I also added some cucumber (because I needed to use them). The peanut sauce is amazing and really is the star of the salad.
I’ve made this several times and it’s great! Fresh flavors but also filling, easy to make, and holds well in the fridge for make-ahead lunches. I use less oil and more soy sauce in the dressing (probably about 2 T of each), sprinkle the peanuts on top of each serving to keep them crunchy, and usually top with a squirt of sriracha. I tend to make pasta salads a lot in the summer, and this is a good alternative to my traditional version.
Beth – you knocked it out of the park with this recipe!!! I added edamame. Delicious!!!!
Mmm this looks good. Can I use extra virgin olive oil for this recipe?
You sure can!
Even my cabbage resistant house enjoyed this!
Awesome!
Only thing is, I would double the dressing recipe. Otherwise not enough to mix in all the way.
Beth, I love all your recipe! Even if some of not for my taste, I appreciate that I can try many new flavour. Somehow I especially love your noddle recepies! Before I found this page I didn’t eat meatless noddle (and they wasn’t my favorite too), but now it changed! I was sceptical about this recipe, but after I made it I can say it’s awesome!
Also I’m making vegetarian food at home and I don’t eat much meat, just a couple of times in a month; thanks to budgetbytes’ recipes I can go on with this ‘lifestyle’ really well.
Thanks!
LOVE this recipe! Not only is it very budget friendly, we had everything needed in our pantry. We subbed almond butter for peanut butter because it’s what we had on hand, and we only needed to purchase the produce and whole wheat spaghetti. I added some sriracha to the peanut sauce to give it a little heat.
We will absolutely make this again and again.
soo good., ive made it twice and passed the recipie onto my cousi, whos done it twice too.
I bbqd some chicken and let cool and added it on top for some more protien and substance.,
I’m making this my new tradition when I’m running low on peanut butter — just add everything to the jar and shake it 😊 Fun fact, if it’s too thick, a sploosh of orange juice thins it out and adds some really cool flavor. Happy summer!
Fantastic!! Used toasted sesame oil for 1T of the oil and it was perfect!! Thank you!
I made it today…I used ramen noodles and because the dressing was just a little bit too sweet for my taste I added a bit of the ramen broth…it turned out awesome!
Wow! Love, Love how you explain it so clearly, also, love the step by step instructions!!!
I’ve made this three or four times by now. It’s great. it lasts 5+ days in the fridge. Easy to make gluten free by using lentil spaghetti. I make a batch and have it every day for either lunch or dinner. The more protein-dense lentil pasta really gives me a sense of being full. Can’t recommend this recipe enough.
My only advice is that you double the amount of dressing. I always run out of dressing a couple days before I’m out of salad.
I’m exercising a LOT of restraint not straight up drinking the dressing. This is such a good salad I’m certainly going to make again.
Would this recipe work with almond butter and slivered almonds instead of the peanut butter and peanuts/
We haven’t tested it with almond butter and almonds but it could be delicious!
Oh dear…. this is going to be my new favorite GO TO RECIPE! I mean, all these amazing flavors so harmoniously blend and it saves well because it’s cabbage! I applaud you again Beth for another amazing recipe that I will cherish forever!
Oh my, this looks wonderful! I stumbled upon this and realized it will be perfect to use up some left over bagged coleslaw. I believe I have the other ingredients or can sub for them easily. Thank you!
This was a hit, even with the “I hate red cabbage” kid. :) Some of the guys added a little sriracha. I had some spiralized carrots to use up, they were perfect for this. Thanks for another easy, tasty meal!
I followed the recipe exactly and it was very delicious. I will make this again. The dressing is perfect.
Delicious. I made it with pre-shredded, bagged cabbage (aka coleslaw!) and only half the oil recommended. My kids, age 8 and 11, devoured it and went back for seconds. So did I!
Great recipe base. I added a few drops of sesame oil and some water to the dressing to thin it out, but overall nice to begin with. I used edamame spaghetti as a way to get my protein (24g per 2 oz servings), and I love lime, so I added a wedge to each container. It was an overall enjoyable lunch meal prep.
This is one of the easiest lunches that I’ve prepped in a while – cut a corner by just using a bag of cole slaw mix. Looking forward to lunches this week!
A tip that might be useful to people making it. Ask your produce department if they can cut a cabbage in half and just sell you that. I bought a half of cabbage today from my local Safeway and so only have a little extra.
The first bite of this made me drop my fork because it was so good. 10/10 will probably make again next week once I finish this batch. It’s amazing. I’ve loved all the recipes I’ve made from this site but this one is on another level, especially for one that I thought would just be “pretty good.” Peanuts are hit or miss for me but this is a huge hit!
I have made this noodle salad three times for lunch preps. It is very good! and you don’t have to wait in line at the lunch room to heat it up. The first time we accidentally bought radicchio instead of purple cabbage and it was intense but still good. I am a huge fan of peanut dressings and I love noodles, so this was great. I feel like just mixing it all up is the best. I am pretty sure I made more sauce than it says and I added more soy sauce and you have to mix it a lot to get it creamy. HIghly recomend. It is super easy to make.
The dressing is perfection! I didn’t have natural peanut butter so I used regular creamy and added a little water to thin it out and blended it in the Magic Bullet for the ideal consistency. The base of whole wheat pasta and cabbage makes it so versatile to add other things you have on hand each time you make it. This round instead of carrots I added broccoli slaw mix (containing carrots) as well as edamame. Such an ideal recipe to prep on Sunday to have a no-effort meal plan already done for the work week.
Oh great to know Erika! Thank you for sharing.
Do you think I can replace the oil with some canned coconut milk?
The oil is really the base for the dressing. I wouldn’t recommend swapping with coconut milk.
This is a crowd pleaser. I bring it to dinner parties and people love it. I do double the amount of sauce, though.
Quick tip: Use premade rainbow slaw and frozen miniced ginger and garlic. I put this together in 10 minutes. It’s definitely a keeper!
Great tip Hannah!
Same! I also use coleslaw mix to cut down on prep time and sometimes add baked tofu as a protein. The sauce is also great with tofu, even without the salad! (My husband sometimes eats leftover sauce plain — it’s that good.)
Thanks for sharing Devorah!
This recipe is fantastic! It was so easy to make and everything was able to be done while the pasta cooked. This is going in my regular lunch rotation for sure. I don’t think it needs a separate dedicated protein, but it would probably be good with a little grilled chicken.
Happy to hear it AG!
This is delicious! I try to limit added oils in my diet, so I just use water in place of the oil in the sauce. It needs a vigorous stir, but comes together fine and still tastes good.
I’ve made this several times, and always double the recipe so it lasts my husband and I all week.
Good to know Kathryn!
I made peanutty noodles a few times when I first started cooking and didn’t like any of the recipes, but I finally decided to give yours a try to use up some red cabbage. Of COURSE yours is the first and only one I’ve liked! Really good and crispy and that sauce is mmmmm so well balanced with the other flavors. YUM.
Oh that’s so wonderful to hear. Thanks Betsy!
For me, this salad was only okay. I made a batch and had trouble finishing it. I had trouble getting the peanut butter to dissolve and ended up with a clumpy dressing. Biting into big chunks of peanut butter mixed with some shredded cabbage was a little bit gross. Honestly, this could have been my fault because I used regular peanut butter (and cut out the sugar in the recipe) since I didn’t have natural. It helped a little bit to warm the dressing, but I just didn’t enjoy it much. Overall, I also wasn’t a huge fan of the flavors and textures in the salad. I like cabbage salads in general, but somehow I felt this was missing something, and the flavors didn’t taste good enough (to me) so it came across as very “raw.” I also found it a bit tough to eat with the long spaghetti noodles and the tiny cabbage shreds – and the spaghetti turned purplish after some time in the fridge.
Wish I read the comments before hand, because the sauce recipe definitely needs to be doubled. Besides the dryness it was a tasty recipe.
Really yummy I just wish it showed a calorie count.
Delicious!! Made this tonight. Had to swap in ground ginger for fresh (thought I had some but didn’t) and I used low sodium soy sauce, but otherwise followed the recipe exactly. So good! The hubs added some leftover grilled chicken to his. Doubled the sauce so there would be plenty for the leftovers. Can’t wait for lunch tomorrow. Yum!!
Its Superb !.
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So, so good. I’m literally using the second half of the red cabbage to make a second batch. Perfect for a work lunch.
Just made this up for lunch this afternoon. I doubled the dressing (and added a small squirt of Sriracha) and dressed the salad with half of it so the noodles and veg could absorb the flavors. I added celery too. And when we eat I’ll add in the peanuts and some shelled edamame (sp?) along with additional dressing! I can’t wait for lunch! Assuming it’s as good as every other budget bytes recipe I’ve made, I’ll be making it again for a healthy pot luck using the edamame spaghetti from Aldi which can nearly be counted as a protein it’s got so much of it! Can’t wait! Thanks Beth!
Should you use peanuts with the brown “shell” or without?
Without the shell. :)
Really fantastic. This recipe is super simple to make and delicious.
This recipe is amazing, I’ve mad it for lunch two weeks in a row. I add a couple hard boiled eggs for extra protein
I’ve made this a couple times now. Just flagging that I always have extra veggies leftover, so when I make a batch, I double the sauce and store the extra veggies separately. Later in the week, I spread the sauce on some warm naan and top with the veggies – instant easy Thai pizzas – Sooo good!
This is brilliant!
Made this today. I assumed I wouldn’t like it. I hate cold pasta, I don’t love red cabbage. Kept out the cilantro since I have the soap gene. Otherwise kept everything the same and it’s delicious. I could not stop eating it. Seconding another commenter that said they would likely double the sauce in the future. It’s probably a healthy amount of sauce to begin with but the sauce is just SO tasty I would have liked a little more of it. This one’s a winner.
Absolutely delicious! My husband, a peanut butter HATER, even loved it. I think the sauce quantity is allllmost enough, as the flavors are so great that you don’t really need a ton, but I will be increasing it by 50% or just doubling it next time. I had it for lunch today, and ate another container of it when I just got home! We have company coming next week and I’ll be making this with grilled chicken thighs on top! Thanks for an amazing recipe.
Wowza. So super delicious. Used parsley instead of cilantro, added a pound of tofu. Crazy good.
If I put this in a fancy to-go box and a fancy bag I could seriously trick people into thinking it is a $20 salad. Absolutely amazing!!!
Made this today and it was so good! I subbed bagged coleslaw mix for the cabbage and carrots because I had it on hand but it was still perfect!
This was delicious! My nine year old loved it too, although she preferred it without the sauce…easy win since the sauce is separate. Thank you for explaining how to keep it in the fridge. Not knowing any better I probably would have dumped all the sauce over the salad and had it looking pretty sad after a bit. I’m slow in the kitchen so this took longer for me to cut everything but it was worth it.
I just made a batch and now I’m trying to type between forkfulls of this stuff. This is definitely going to be a go-to lunch prep for me. It is insanely good. I subbed soba for the spaghetti because it’s what I had on hand but I otherwise stuck to the recipe. Next time, I’ll take the advice of the other commenters and make extra sauce. Thanks as always, Beth!
So good! So glad I doubled the dressing – using the leftover dressing on everything. I can’t believe how many amazing recipes I’ve found on this site over the past couple years – it’s definitely my go to place for delicious recipes that are always delicious, as written, every time. Thank you!
I made this earlier in the week for lunches and I have been eating it up! It is so flavorful and filling. I added edamame and shredded chicken, which makes it perfectly filling. I think I used more than 4 c of cabbage, as this made a ton! I’ll happily eat it for days though. Next time I’ll make 1.5x the peanut lime dressing though, since it’s so good!
I wasn’t able to find red cabbage (it’s a seasonal thing in Germany, I think), so I used white – still delicious! Hubby said he’d put his serving in the microwave today before adding the dressing because it reminded him of fried noodles… well, I can see his point. I often use whole wheat spaghetti for that, too!
Anyway, the dressing… I will make this as a dip sauce for the next grilling evening, definitely!
I tried this today for lunch. I left out the noodles and added grilled chicken. Super tasty and I can’t wait to have it tomorrow. I also added some avocado. Turned out to be a complete meal, leaving me full until dinner.
I made this for lunch today, and can’t wait to have it tomorrow. Truly simple and delicious.
This one’s a winner for sure. I followed the recipe exactly except I used only 1/8 cup of peanuts and half the amount of oil to keep calories down. It came out to about 400 calories a serving! The sauce definitely was a little overly thick because of the lessened oil but I was still able to coat the dish. If you have the calorie bandwidth I would recommend following the recipe.
Quick and delicious!
I really liked this easy recipe. I added cubed baked tofu for some extra protien. Awesome summer meal!
You really knocked this one out of the park! I’ve been having it all week and just made another batch. Note to others: if you love peanut sauce double or triple the sauce recipe. I found that I wanted a lot more than what the original recipe calls for! Also made this using sunflower seed butter for my husband who is allergic to peanuts and it worked great!
I prepped this for my roommate and myself this week, and we both have been so excited to eat it every day! Thank you for sharing
Thanks for reminding me that I had peanut dressing in the fridge – and Tonight I pulled out some pre-cut cabbage slaw for me and my visiting boy… that slaw is past its best by date, but still looks good. Guess what I will have for my lunch tomorrow!? YUM
Ha ha, I agree about that leftover cabbage. I always have such good intentions. My husband doesn’t like cabbage except very overcooked with corned beef so it is always up to me to try to fit in the cabbage wherever and whenever I can!
This sounds delicious and as someone else mentioned, I have a pot luck coming up soon and one family is vegan so this might fill in some gaps between macaroni and potato salads that are likely to NOT be vegan!
I’ve now made this everyday since it was posted. My husband is hooked.
I do sub out the soy sauce and brown sugar for coconut aminos. They are like a sweet replacement for soy sauce…and so good!!
Thank you Beth. You make our home a tastier place!!
I meal prepped this with the high protein soybean spaghetti from Aldi and it is so freaking tasty!
Yes. I did the same thing. Great macros, so easy and tasty!
Can the dressing be made on the stove for better combining? Or will that hurt it somehow?
You can warm it a little on the stove top if your peanut butter is stiff, but it shouldn’t actually be cooked. You can also try just warming the peanut butter on its own before whisking it in with the other ingredients.
I’ve been a fan of your site for years and regularly come back to find old favorites and new ideas. Always loved your Asian-inspired recipes like this one.
But I also have to know… where did you get that knife?! 😍
I actually won it in a drawing! A drawing that I didn’t even know I was entered into. What luck, right?? It’s an amazing knife. The brand is Shun.
Would using green cabbage matter versus red? I can’t seem to find red cabbage at a reasonable price.
Green works well for this too. :)
We made this last night with some modifications: we marinated the noodles in soy/gochuchang sauce and used broccoli slay with additional shredded carrots and purple cabbage. We also added crispy tofu nuggets that had been marinated as well.
This was such an easy and delicious recipe. My husband and I were fighting for the leftovers! The peanut dressing was AMAZING
Oh shoot, I forgot to click the stars. Five stars!
I made this last night with brown rice spaghetti. It was amazing! I also added some pan fried tofu for protein, which I did in avocado oil. Right at the end added soy sauce, rice vinegar, and some five spice powder to give the tofu some umami. Dressing was wonderful.
I definitely, definitely recommend following the advice in the recipe of using a shredder for the cabbage, if you have access to one. If not, try to cut it as small as possible. It will make a big difference.
I suspect this will be a frequent staple this summer. Thank you!!
This is delicious! I love how much flavor and texture the red cabbage adds, I notice that you incorporate this ingredient in a few of your recipes and I’m a really big fan.
Yes, I’m a HUGE fan of cabbage, since it’s inexpensive, filling, and super good for you. :)
We had this tonight as is and it was very good. we really are trying to incorporate more veggies into our lives and this was a (to us) unique way to do it. thanks for a great idea!
This hits all of my summer taste buttons! I have some soba (buckwheat) noodles in my pantry that are calling to me, and I plan to add a dash of sriracha to the dressing. I do love whole wheat pasta, but can use that up just about any time. DH adores cold peanut noodles, and I love adding some veggies–more taste, more texture. Thanks for another winner!
This looks amazing! I have most of the ingredients already, too! Can’t wait to make it!
It’
s so important to have these kinds of tasty “cold” recipes when the weather heats up. They’re also handy for packed lunches when you don’t have a microwave to heat up your food! That sauce is dreamy and I can see myself just standing over the full pot of salad taking big, indulgent forkfulls for far too long.
I have a potluck coming up and have been trying to figure out a bang for my buck vegan option to share with friends. Thank you Beth! You just answered my question. Perfect!!!
Thank you for filling out my meal planning this week 😀
That looks so good! I love peanut dressings!