Total Time 10 minutes
Yield 6

Ingredients

Peanut sauce:

  • 6 tbsp (90 ml) natural smooth peanut butter
  • 1 tsp (5 ml) sesame oil
  • 1 tsp (5 ml) sriracha
  • 1 tbsp (15 ml) brown sugar
  • 1 clove garlic grated
  • 1 tbsp (15 ml) ginger grated
  • 1 lime juiced
  • 1 tbsp (15 ml) soy sauce or tamari, reduced-sodium  
  • 3 tbsp (45 ml) hot water

Noodle salad:

  • 1 bag (250 g) brown rice noodles or buckwheat noodles   
  • 1 bag (397 g) coleslaw
  • ½ cup (125 ml) edamame, frozen
  • 2 tbsp (30 ml) peanuts chopped
  • 2 stalks green onions and/or mint chopped

Instructions

  • Make the peanut sauce: combine peanut butter, sesame oil, siracha, brown sugar, garlic, ginger, lime juice, soy sauce, and hot water in a bowl and mix until smooth. Set aside.
  • Bring a pot of water to a boil and cook noodles according to package directions. Drain in a colander and rinse it briefly with cold water to cool it off. Let the noodles drain well. Once cooled, add the peanut sauce to the noodles and use your fingers or tongs to coat well.
  • In a medium skillet, cook edamame on medium heat for 5-7 minutes. Add the coleslaw for 1 more minute. Remove from heat and set aside to cool slightly. Top the peanut noodles with the edamame, coleslaw, peanuts, green onions and/or mint.
Nutrition Facts
Easy Cold Veggie Peanut Noodle Salad
Per
 
159 g
Calories
365
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
2.5
g
16
%
Carbohydrates
 
45
g
15
%
Fibre
 
4
g
17
%
Sugars
 
11
g
12
%
Protein
 
8
g
16
%
Sodium
 
340
mg
15
%
Potassium
 
300
mg
9
%
Calcium
 
40
mg
4
%
Iron
 
3
mg
17
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Leftovers can be kept in the fridge for 3-4 days.
Recipe by Dietitian and Food Stylist, Elis Halenko

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