Lunch Tomorrow Should Be This 4 Step Healthy Peanut Noodle Salad
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There’s nothing quite as frustrating as promising yourself you’ll eat healthier and then watching as your vegetables wilt faster than you can use them. You can try all the hacks to keep them fresh but inevitably some are going to get left behind. There’s always that sad head of cabbage lurking at the back of your fridge waiting for somewhere to serve its purpose. That’s why this Cold Peanut Noodle Salad recipe is ideal. This throw-together dish can utilise whatever veggies you have lying around plus some quick-cook noodles and a dressing that you can keep handy in the fridge for busy days. 

Light, refreshing and bursting with flavours, it's a great option to fill you up without weighing you down. If an obvious lack of protein is a concern for you, you can always add on nuts, tofu, meat or even canned beans to power up your meal. The dressing adds a creamy but spiced edge to the meal and a squeeze of lemon brings it all together. You can choose to focus on more Asian vegetables like bean sprouts and green onions, but everything tastes so great drizzled in peanut sauce, it’s really up to you. And if you have peanut allergies, don’t worry, this can easily be substituted with any other nut butter for a similar result.

Stop fretting over what you’re going to eat for lunch and instead fuel up with this healthy salad in 4 steps that is sure to become a household favourite.


  • 200 gm dry noodles
  • 4 cups mix of red cabbage, carrots and radish, shredded or grated
  • 1 red bell pepper, finely sliced
  • 3 scallions, sliced
  • ½ bunch cilantro, chopped (or any fresh herbs you have on hand)
  • 1 tbsp jalapeño, finely chopped
  • ¼ –½  cup roasted, crushed peanuts ( optional garnish)

Peanut Sauce

  • ½ inch ginger, chopped
  • 3 cloves garlic minced
  • ¼ cup peanut butter
  • Juice of one lime
  • 2 tbsp soy sauce
  • 3 tbsp honey, agave, or maple syrup
  • 3 tbsp toasted sesame oil
  • ½ –1 tsp cayenne pepper
  • ½ tsp salt


  • Cook Noodles: Cook pasta according to the directions on package. Drain and chill under cold running water.
  • Blend the Peanut Sauce: while noodles are cookig, blend the peanut sauce ingredients together using  a blender until smooth.
  • Toss: Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
  • Taste: Adjust the salt (to your liking), add chili flakes if you want, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.