Go Back

Vegan Peanut Noodle Salad with Veggies

Course Main Course, Salad, Side Dish
Cuisine Vegan, Vegetarian
Keyword dairy-free, Healthy, salad, vegan, Vegetarian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Author hannahmageerd


For the Salad

  • 2 cups zucchini noodles or 1-2 zucchini, spiralized
  • 2 cups thin whole wheat noodles like linguine or spaghetti, cooked
  • 1 large carrot peeled into long, thin strips
  • 1 cup red cabbage sliced into strips
  • 1/4 cup cilantro finely chopped
  • 1 cup edamame beans
  • 1/3 cup peanuts or cashews 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 to thin


  • In a large bowl, combine first five salad ingredients (save a little cilantro to garnish at the end). 
  • In a smaller bowl, whisk all dressing ingredients together. Drizzle over top of salad and toss to coat salad. 
  • Top salad with edamame, nuts, sesame seeds, and remaining cilantro. Serve immediately or store in refrigerator.