This Asian Noodle Salad with thinly sliced red cabbage, julienned carrots and radishes in spicy peanut dressing is ideal for picnics, barbecues or a delicious work lunch. It is, without a doubt, one of my favourite Asian noodles recipe!

This noodle salad recipe contains delicious Asian flavours and won’t make you slave away in the kitchen. It’s quick to make and is served cold, so fuss free all around. Bonus feature: unlike most Asian takeout options, it is relatively light on calories.

This asian salad is also chock full of vegetables and herbs, that up that satisfying crunch and flavour we expect in a noodle and peanut salad. Add this to your list of favourite vegan recipes!

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INGREDIENTS
For the Asian Noodle Salad
150g/6oz medium egg noodles
1 large carrot, julienned thinly
5 radishes, sliced thinly
⅓ of cabbage head/3 cups red cabbage
10g/1/4 cup cilantro
2-3 green onions, sliced
1 tbsp sesame seeds
For the Peanut Dressing
2 tbsp chunky peanut butter
1 tbsp honey
2 tbsp sesame oil
2 tbsp rice vinegar or any other plain vinegar
4 tbsp soy sauce I use Kikkoman
1 tsp grated fresh ginger
1 clove garlic, pressed
2 tsp Sriracha sauce or 1 tsp dried chilli flakes

TIMESTAMPS
0:00 Intro
0:26 Ingredients
0:50 How to make spicy peanut dressing
1:14 Making the salad
2:00 Serving suggestions

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#asiansalad #noodlesalad #vegetarian #asiannoodlesalad #peanutsalad #vegetarianrecipe #veganrecipes

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