Asian Veggie Noodle Salad with Spicy Peanut Dressing

Course Main Course, Salad, Side Dish
Cuisine Vegan, Vegetarian
Keyword dairy-free, Healthy, salad, vegan, Vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Author hannahmageerd


For the Salad

  • 3 cups zucchini noodles or 1-2 zucchini, spiralized (or peeled into thin strips)
  • 2 cups thin whole wheat noodles like linguine or spaghetti
  • 1 large carrot peeled into long, thin strips
  • 1 cup red cabbage sliced
  • 1/4 cup cilantro finely chopped
  • 1 cup edamame beans
  • 1/3 cup cashews or peanuts chopped
  • 1-2 tbsp sesame seeds can sub hemp seeds

For the Dressing

  • 1/4 cup natural peanut butter can sub almond butter
  • 1 tbsp lime juice
  • 1 tbsp maple syrup
  • 2 tbsp reduced-sodium soy sauce
  • 1 1/2 tbsp rice vinegar
  • 1 tsp sriracha
  • 6 tbsp hot water
  • 1 clove garlic minced


  1. In a large bowl, combine first five salad ingredients (save a little cilantro to garnish at the end). 

  2. In a smaller bowl, whisk all dressing ingredients together. Drizzle over top of salad and toss to coat salad. 

  3. Top salad with edamame, nuts, sesame seeds, and remaining cilantro. Serve immediately or store in refrigerator.