This cold cucumber and peanut butter noodle salad makes a delicious healthy vegan meal. It's beautifully creamy with lots of vegetables and easy to adapt too. You can also eat it as a side dish!
It's good to eat healthily. It feels good but do I always do it?
It can behard to stick to all those good intentions. It's easier to eat salads in summer when the weather is warm. In winter I often feel like eating something a little heavier, something creamier, something to warm me up.
Well, this cold peanut butter noodle salad won't exactly warm you up but it does have that creaminess that I often crave in winter.
Ingredients for this peanut butter noodle salad
To make this salad you'll need:
- Rice noodles - You can replace them with egg noodles or soba noodles if that's what you have
- Spring onions
- Chilli pepper
Ingredients for the peanut butter dressing
- Peanut butter - I always use unsalted unsweetened crunchy peanut butter but you can use smooth if that's what you have. I just think crunchy gives a better texture.
- Lime - Fresh lime is best but but you can use lime juice from a bottle
- Toasted sesame oil - This adds so much flavour and the salad really wouldn't be the same without it.
- Water - Just a little to loosen the dressing.
- Salt - This is optional. Just add a little to taste.
The best things about this peanut butter dressing?
Using peanut butter in a salad dressing is a great way to make a salad really tasty and moreish, especially with the addition of lime juice and toasted sesame oil. As I just said, I often crave creaminess but don't want to make something with cream. Nut butters in a dressing are a great way of satisfying that craving!
As well as being deliciously creamy, the peanut butter in the dressing is high in protein as well as healthy fats.
I also like a bit of heat and fire in my peanut butter noodle salad. The chillies in the salad liven it up and add a nice bit of heat. It may not look the prettiest dish but it tasted delicious.
When to serve this peanut butter and cucumber noodle salad?
This noodle salad is really versatile. It can easily serve 4 people as an appetiser or a side dish. I find peanut noodles so addictive I like to eat it as a main meal though. I always feel I can eat more and more of this dish! I hesitate to admit it but I'm sure I could eat two portions if you let me!
What can you serve with this cucumber noodle salad?
If you want to serve this Asian salad as a side dish then it would go brilliantly with satay chicken. Or if you want to keep it a vegan meal then why not try it with marinated fried tofu?
It would also be great with this Thai bbq chicken.
What kind of peanut butter can you use?
The peanut butter you use is completely up to you. I love unsweetened unsalted crunchy peanut butter, ideally made with 100% peanuts. So many peanut butters have added oil, sugar and salt, which I try to avoid.
Can you use the peanut butter sauce in other recipes?
I loved the dressing and although I used it on a salad this time, it could also be used on a warm noodle dish to provide a sauce as well. Just note that I didn't add any chilli pepper to the dressing as I'd put one in the salad. If you do want to use this dressing on another dish, it would definitely be good to add a sliced chilli pepper to the sauce to give it a bit more flavour.
How can you store the leftovers
The leftovers can be stored in the fridge for up to three days. However, the noodles may absorb a little more liquid and it may taste a little dry. It'll still taste good but it's best when freshly made.
Alternatively, you can keep the dressing and noodles and vegetables separately in the fridge and just stir the dressing through when you're ready to serve. To stop the noodles from sticking together, stir a little sesame oil through them after they are cooked.
More Recipes you might like
You might also like one of these noodle recipes:
Peanut Butter Cucumber Noodle Salad
- 100 g rice noodles
- 200 g cucumber thinly sliced
- 2 carrots grated or thinly sliced
- 6 spring onions sliced
- 1 chilli pepper thinly sliced
Ingredients for the Dressing
- 1 tablespoon peanut butter
- 1 lime juiced
- 1 tablespoon toasted sesame oil
- 2-3 tablespoon water
- Pinch salt optional
- Put the noodles in a bowl and cover with boiling water. Leave to stand for 3 minutes or cook according to the pack instructions. Drain the noodles and rinse in cold water.
- Mix up all the ingredients for the dressing and toss together with the noodles and chopped vegetables.
- Serve as a main for 2 or a side for 4 people