How long does cold peanut noodle salad last in the fridge?

Cold peanut noodle salad refrigerates extremely well and will stay fresh for 4 to 5 days. For the best texture, it is highly recommended to keep the dressing in a separate container and toss it with the salad right before eating so the noodles don't dry out.

What are the best noodles to use for cold peanut salad?

This recipe uses whole wheat spaghetti, which is an accessible, budget-friendly option that adds extra plant-based protein. However, you can easily substitute it with soba noodles, rice noodles (for a gluten-free option), or even standard pasta depending on your dietary needs and what you have in the pantry.

Do I need to add meat to peanut noodle salad for protein?

No, you don't need to add meat! The vegetables, peanuts, and whole wheat pasta naturally contain a good amount of plant-based protein (about 19g per serving). If you want to boost the protein content even more, you can easily add shelled edamame, baked tofu, or grilled chicken.

Can I make cold peanut noodle salad ahead of time for meal prep?

Yes, this salad is perfect for meal prep because it requires no reheating and is meant to be eaten cold! The sturdy ingredients like red cabbage and carrots hold up perfectly in the fridge. Just remember to divide the dressing into smaller, separate containers until you are ready to serve.

The Best Cold Peanut Noodle Salad 15-Minute

Cold Peanut Noodle Salad

Print Recipe

This refreshing Cold Peanut Noodle Salad features crunchy veggies and a creamy peanut lime dressing. It is the ultimate no-reheat summer meal prep!

Author: Maya
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 4 Servings

Ingredients

For the Peanut Lime Dressing:

3 Tbsp natural creamy peanut butter
1 Tbsp brown sugar
1 clove garlic, minced
1/2 tsp fresh ginger, grated
2 Tbsp fresh lime juice (about 1 medium lime)
2 tsp soy sauce (or tamari)
1/4 cup neutral oil (avocado, canola, or vegetable)

For the Salad:

8 oz. whole wheat spaghetti
4 cups red cabbage, finely shredded
2 medium carrots, grated
1/2 cup fresh cilantro, roughly chopped
4 green onions, sliced
1/2 cup roasted peanuts, chopped

Instructions

Make the dressing: In a bowl, whisk together the peanut butter, brown sugar, garlic, ginger, lime juice, soy sauce, and oil until completely smooth. Set aside.
Boil the noodles: Bring a large pot of water to a boil. Break the spaghetti in half and boil until tender.
Cool the pasta: Drain the spaghetti and rinse thoroughly with cold water to cool. Drain well.
Prep the veggies: Shred the cabbage, grate the carrots, and chop the cilantro, green onions, and peanuts.
Combine: In a large bowl, toss the cooled noodles, cabbage, carrots, cilantro, green onions, and peanuts until mixed.
Serve or Store: If serving immediately, toss with the dressing. For meal prep, divide the salad and dressing into separate containers and store in the fridge for 4-5 days.

Notes

The Peanut Butter: Stick to creamy, natural peanut butter (just peanuts and salt) for the smoothest dressing. If your sauce feels a little too thick, just whisk in a teaspoon of warm water until it is pourable.
Make It Gluten-Free: Need a gluten-free lunch? Simply swap the whole wheat spaghetti for rice noodles or 100% buckwheat soba noodles, and use tamari instead of regular soy sauce.
Meal Prep Rule: If you are making this ahead of time, do not mix the dressing into the salad! Store the dressing in small, separate containers and toss right before eating so your noodles stay perfectly fresh.
Veggie Swaps: This salad is highly customizable. Feel free to clear out your crisper drawer by adding sliced red bell peppers, sugar snap peas, or even shelled edamame for extra protein.

Find it online: https://www.endrecipes.com/cold-peanut-noodle-salad/