This Cold Peanut Noodle Salad makes a great summer meal! It’s easy to prepare and reheat. We added a homemade, tangy, sweet, creamy Peanut Lime dressing to make it even more delicious. Enjoy a delicious salad for lunch this week.

WHERE IS THE PROTEIN?

Although I did not include any “dedicated proteins” in the salad, it doesn’t necessarily mean that the meal lacks them. Even though the amount of protein in this meal is smaller, it still contains vegetables, nuts and pasta. Whole wheat spaghetti contains 7 grams of protein per portion. You can also add Honey Sriracha Tofu or shelled edamame to increase the protein content.

HOW TO STORE COLD PEANUT NOODLE SALAD

The dressing should be kept separate from the salad. I recommend adding the dressing just before serving. This is not because the vegetables will become soft but because the pasta will absorb the dressing and may dry out. Because textures and flavors can quickly go out of date after 4-5 days, I recommend that you limit your meal prep. This recipe is very stable and can be refrigerated well. You might see some color bleeding from the purple Cabbage on the pasta, but it will not alter the taste.

HOW TO USE LEFTOVER CABBAGE

Cabbage can be tricky. You will always have leftover Cabbage, no matter how small your head is. 

COLD PEANUT NOODLE SANTA ALISO

This Cold Peanut Noodle Salad is perfect for meal prep in the summer. You don’t need to reheat.

Prep time: 20 minutes

Cooking Time: 10 minutes

Total Time: 30 minutes

Each serving: approximately 2 cups of salad

INGREDIENTS

PEANUT LIME DRESSING

  • 3 Tbsp peanut butter, natural style ($0.21)
  • 1 Tbsp brown sugar ($0.04)
  • 1 clove minced garlic ($0.08)
  • 1/2 tsp grated fresh Ginger ($0.05
  • 1 medium lime juiced (2 Tbsp) ($0.69)
  • 2 tsp soy sauce ($0.08)
  • 1/4 cup neutral oil* ($0.82)

SALAD

  • 8 oz. Whole wheat spaghetti ($0.55)
  • 4 cups finely shredded red cabbage ($1.12)
  • 2 carrots ($0.22)
  • 1/2 bunch cilantro (about 1/2 cup chopped). ($0.75)
  • 4 green onions, about 1/2 cup chopped ($0.45)
  • 1/2 cup chopped peanuts ($0.24)

INSTRUCTIONS

  • Combine all ingredients in a blender or bowl to make peanut lime dressing. Whisk or blend until smooth. Place the dressing aside.
  • To make whole wheat spaghetti, bring a large pot of water to boil. Break the spaghetti in half to make it easier to mix it into the salad ingredients. Add the spaghetti to the boiling water and boil for a few minutes until it is tender. To cool it off, drain the pasta in a colander. Allow the pasta to drain.
  • You can then grate the Cabbage with a knife or the shredding attachment on a food processor. Use a large-holed cheese grater to shred the carrots. Chop the peanuts and cilantro. The green onion should be sliced.
  • In a large bowl, combine the well-drained, cooled pasta with the carrots, green onions, cilantro, peanuts, and green onion. Mix the ingredients until well combined.
  • Serve the peanut lime dressing and salad immediately. You can refrigerate it for up to 4 days.

NOTES

*Any light-flavored oil. The avocado was used, which increased the price a lot. You can also use vegetable, safflower or grape seed oil, which are less expensive.

NUTRITION

Serving Size: 2 Cups Calories 637.13 Kcal Carbohydrates 65.73 G Protein: 19.65 G Fat: 34.55g Sodium 405.95 mg Fiber 14 g