Well, this salad and my avocado corn salad which is a summer must-make! As the heat of summer quickly takes over we all need recipes that are fast, easy and require minimal cooking time in the kitchen. This beat-the-heat cold summer salad is filled with fresh bell peppers, green onions, carrots and red cabbage. For a punch of protein and added crunch, I toss in peanuts and sesame seeds, but my favorite flavors are in the creamy, sesame, soy, peanut-y Dressing. This dressing is bursting with flavor as it cradles the fresh veggies and noodles. I love the combination of these bold flavors that give this cold salad an Asian flair: soy sauce, peanut butter, sesame oil, rice vinegar, lime juice, ginger and garlic.
Reasons Why You Will Love My Cold Noodle Salad
Noodles: really any noodle works! I used ramen noodles but also love this with thin egg noodles, rice noodles, dried egg noodles, regular ol’ spaghetti noodles, or udon noodles. Vegetables red or yellow bell pepper are great options. You’ll also need green onions, carrots, and red cabbage. Peanuts: love adding these in for crunch! Salted or unsalted, either or works. Peanut butter: this is used for the sauce. I like to microwave it for about 30 seconds so it gets nice and drippy! You could also use almond butter. Soy sauce: tamari or soy sauce both work well here. Steer clear of dark soy sauce for this recipe. Sesame oil: look for a toasted sesame oil, I find it adds more flavor to this recipe. Other ingredients needed for the sauce: ginger, garlic, rice vinegar, lime juice and sugar.
