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. I top it off with a homemade tangy, sweet, and creamy peanut lime dressing, plus plenty of crunchy vegetables and peanuts. It’s ready in 30 minutes for just $1.02 per serving, and the dressing stays separate for meal prep so the noodles don’t soak it up and turn dry. So have a salad for lunch this week, and enjoy it!
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“I LOVE this salad and have been making it for years. It’s so easy and packs a fresh punch. Great make-ahead for a busy day.”
Maggie
A Colorful Lunch Made with Budget Staples
This peanut noodle salad is one of my favorite ways to turn a handful of inexpensive ingredients into a fresh, filling lunch with loads of color, crunch, AND flavor. I use spaghetti for my noodles in this recipe because it’s cheap and gets the job done! Then I load it up with finely shredded red cabbage, carrots, fresh cilantro, green onions, and plenty of chopped peanuts. My creamy peanut lime dressing brings it all together with peanut butter, fresh lime, garlic, ginger, brown sugar, and soy sauce. This easy salad is so very satisfying, and easy to prep ahead for lunch! We recently shared a version with chicken on WPIX11 New York Living!
Recipe Success Tips
- Shred the cabbage very finely. I cut the cabbage into thin, delicate shreds so it mixes easily with the noodles rather than leaving large, tough pieces throughout the salad. You can do this by slicing the cabbage VERY carefully with a knife, using a mandoline slicer, or using the shredding attachment on a food processor. A bag of shredded coleslaw mix also works as a quick, budget-friendly shortcut.
- Cool and drain the noodles well. Briefly rinse the cooked spaghetti under cold water to quickly cool it down, then let it drain until no water is dripping from the colander. Excess water can dilute the peanut lime dressing and keep it from coating the salad properly (and can also make the noodles mushy if prepping them ahead!).
- Adjust the amount of dressing to your preference. This recipe makes a little over 2 tablespoons of dressing per serving. If you prefer a heavily dressed noodle salad, I recommend making an extra batch to keep in the fridge and add as needed!
Meal Prep it!
The ingredients in this recipe are all very sturdy and refrigerate extremely well, which makes this salad perfect for meal prep. Divide the undressed salad among four containers (about 2 cups each), and portion the dressing into four smaller containers (about 2 Tbsp per serving). I suggest keeping the dressing separate and adding it just before serving, not because the vegetables will get soft, but because the pasta will absorb the dressing and become dry. Keep your meal preps refrigerated and enjoy them within 4-5 days!
Note: 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). But if you want to go heavier on the protein, you can add something like shelled edamame or chickpeas.
OR if you’d rather serve a dedicated protein on the side instead of mixing one into the salad, see my favorite serving suggestions below!
Cold Peanut Noodle Salad
Cost $4.06 recipe / $1.02 serving
Ingredients
Peanut Lime Dressing
- 3 Tbsp peanut butter ($0.19)
- 1 Tbsp brown sugar ($0.04)
- 1 garlic clove (minced, $0.06)
- ½ tsp fresh ginger (grated, $0.02)
- 1 medium lime (juiced, (2 Tbsp juice) $0.25)
- 2 tsp soy sauce ($0.04)
- ¼ cup neutral oil ($0.17*)
Salad
- 8 oz. whole wheat spaghetti (uncooked, $0.83**)
- 4 cups red cabbage (finely shredded, (about ¾-1 pound of cabbage) $1.00)
- 2 carrots ($0.23)
- ½ bunch fresh cilantro (chopped, (about ½ cup) $0.43***)
- 4 green onions (sliced (about ½ cup) $0.36)
- ½ cup peanuts (chopped, $0.44)
Video
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.
Notes
Nutrition Information
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Cold Peanut Noodle Salad Step-by-Step photos
Make the dressing: Add 3 Tbsp peanut butter, 1 Tbsp brown sugar, 1 minced garlic clove, ½ tsp grated fresh ginger, 2 Tbsp fresh lime juice, 2 tsp soy sauce, and ¼ cup neutral oil (any mild-flavored oil) to a bowl or blender.
Whisk or blend the ingredients until smooth and emulsified (meaning the oil is well mixed in). Set the dressing aside.
Cook the noodles: Next, bring a pot of water to a boil for the noodles. You’ll need 8 oz. of whole wheat spaghetti for this recipe (or you can use regular spaghetti or any noodle you like). 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 according to the package directions 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.
Shred the cabbage: 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 ¾-1 pound of cabbage whole. So if you have a 2 lb. cabbage, use about half of it.
Shred the carrots: Shred 2 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.
Prep the remaining ingredients: Roughly chop about ½ bunch cilantro and slice about 4 green onions. You’ll want about ½ cup of each, but these amounts are extremely flexible. Also roughly chop ½ cup peanuts.
Finish the salad: Now combine the cooled spaghetti, cabbage, carrot, cilantro, green onion, and peanuts in a large bowl.
Use tongs to lift and toss the salad until the noodles have loosened and the cabbage, carrots, herbs, and peanuts are evenly distributed throughout.
Serve or store: 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. Enjoy!
That dressing, crunchy cabbage, and cold noodles is just magic together! SO FRESH.
Got Leftover Cabbage?
Cabbage is tricky. No matter how small of a head I get, I always seem to have some left over! I hate when I’m left with half-used ingredients in my fridge, so having a few easy recipes to use up those bits makes me feel much better. It helps me reduce food waste, save money, and make the most of what I’ve already got. If you don’t want your leftover red cabbage to go to waste, make my sweet crunch winter salad for another sturdy meal-prep lunch (this will also use your leftover carrots and green onions), or serve warm braised red cabbage with dinner the next day.
What to Serve with this Peanut Noodle Salad
If you want to build a bigger meal around this crunchy noodle salad, any of these proteins will fit right in. Our simple baked tofu has lightly crisp edges and a mild, savory flavor that won’t compete with the peanut dressing. Shredded chicken is tender, simply seasoned, and easy to prepare ahead for several meals. For something bolder, try my crispy honey sriracha tofu with its sticky, sweet, and spicy glaze, or make easy orange chicken for a takeout-inspired dinner. If the peanut dressing has been refrigerated, let it sit at room temperature for about 10 minutes to loosen, then give it a good stir before serving.
How to Store Leftovers
I prefer to store the dressing and salad separately to avoid the noodles from soaking up the sauce. But if you’ve already added the dressing, transfer any leftover peanut noodle salad to an airtight container and refrigerate it for up to 4-5 days. The noodles will continue to absorb the dressing as they sit, so give the salad a good toss before serving and add a little extra dressing if needed. This salad is meant to be enjoyed cold, so no reheating is necessary.
Freezing
I don’t recommend freezing this salad. The cabbage and carrots will lose their crunch and release water after thawing, and the noodles won’t retain their best texture.
Other Cold Noodle Salads
- These Cold Sesame Noodles pair crisp veggies with a nutty sesame-soy dressing and a bright squeeze of lime.
- My perfect summer lunch looks a lot like these bright and crunchy Peanut Tofu Noodle Bowls.
- Ramen Noodle Salad transforms uncooked ramen noodles into the crunchiest salad topping!
I LOVE this salad and have been making it for years. It’s so easy and packs a fresh punch. Great make-ahead for a busy day.
I made this a few times years ago and loved it. Then I went gluten free and sort of forgot about this salad. A few weeks ago I made it with 100% buckwheat soba noodles, and it was even better than I remembered it. I would recommend the switch even for gluten full people.
This was DELICIOUS! My own suggestion is to make a double batch of the dressing. I went back the night after I made the noodles and made a second batch of dressing. Unfortunately I didn’t have anymore lime juice so I added lemon juice instead. Super easy sub and still just as good!
Even skipped out on some of the ingredients like soy sauce and cilantro, and still great! I recommend
Loved this! My store didn’t have red cabbage so I just used a tri-colored coleslaw blend. I also didn’t have peanuts so I just added more peanut butter to the dressing.
This is my go-to for a people-pleasing lunch entree for family gatherings. Finding something the 9yr old nephew will eat isn’t always easy, but he gobbles this up! I love that the ingredients are things I generally have on hand. I use soba noodles rather than the whole wheat spaghetti. When I make it just for my partner and I, red chile flakes are a good addition to the dressing. I’ve used this recipe over and over. Thanks!
Is there something I can replace the cilantro with? I like the idea, but cilantro tastes like eating soap crumbles to me.
I want to know the same thing!!
You can leave it out, but if you want something similar you can sub in thai basil; it has a similarly earthy flavor.
Delicious! We had a Memorial Day potluck and it was a hit! The only thing I would change would be to increase the amount of dressing. Totally making again! Thanks!
This one is a keeper! I used rice noodle instead of spaghetti, to keep it gluten free. Also I used green instead of red because that is what I had. I didnt have cilantro available this time, which I am sure would have elevated it. I doubled the dressing. Added a little extra salt to taste. Very filling and rich but light. I dont feel guilty eating it. I am sure it would be great with any additional protein. Next time I will plan to do baked tofu, because it will be not as heavy as chicken. Next time I am thinking of subbing maple syrup instead of brown sugar in the dressing. (It’s my favorite sweetener.) Again kudos to bringing us a another fab recipe to add to rotation.
This Cold Peanut Noodle Salad looks so refreshing and perfect for a quick, easy meal! I love how versatile it is—you could even add in some extra veggies or protein to make it even heartier. One thing I’ve been doing lately is using a grocery listing app to help organize my ingredients before I shop. It’s been such a time-saver, especially for meals like this. Can’t wait to try this recipe soon!
Love this salad! Made it yesterday and it was a huge hit with my kids! Thank you for this amazing recipe!
I’ve made this a few times now and it’s always amazing. I double the amount of veggies (just cuz I always try to get more raw veg in my diet), do a combo of green and red cabbage, add thin sliced red bell pepper & double the dressing. Top with a thin drizzle of sriracha. So yummy. You feel like you’re cheating but getting tons of awesome nutrients. Thanks for sharing!
Exactly what I wanted. I used green cabbage because I had some in the fridge I needed to use up. I added a tablespoon of chinese fermented chili bean paste for some extra kick to the sauce (highly recommend). I used olive oil, but would try pure sesame oil next time. Finally, I added baked tofu for extra protein. Will probably double or triple the garlic and ginger next time.
That sounds delicious! I love the idea of adding Chinese fermented chili bean paste for an extra kick, definitely going to try that next time! Using baked tofu for extra protein is such a great idea too. Doubling the garlic and ginger would definitely take it to the next level. By the way, if you ever need help organizing your ingredients or shopping for meals, I recommend using a grocery listing app. It’s a great way to stay on track and save time while meal prepping. Thanks for sharing your tweaks, I’m sure it’ll make the recipe even more amazing!
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.