Cold Sesame Peanut Noodle Salad

Loosely based on The Kitchn’s Cold Peanut Sesame Noodles with Chicken, this is one of our favorite warm weather meals. It keeps well in the fridge for a few days, and can easily be doubled or tripled for pot lucks.


For the noodles:

  • 1/2 package rice noodles
  • 2 cups shredded cabbage
  • 1 cup shredded carrots
  • 1 large cucumber, cut into match sticks
  • 2 tbsp sesame seeds

For the sauce:

  • 1/4 cup sesame oil (or other light oil)
  • 1/4 cup peanut butter
  • 1/4 cup rice vinegar
  • 1/4 cup tamari, gluten-free soy sauce, or Bragg’s liquid aminos
  • 2 tbsp minced ginger
  • 1 clove garlic, minced
  • 1/8 tsp white pepper
  • 1 tbsp sriracha, red chili paste, or red pepper flakes, to taste


Cook the noodles according to the package directions (usually 5-10 minutes in boiling water), drain, and add cabbage and carrots.
Use an immersion blender to mix the sauce ingredients in a mason jar, or whisk together in a bowl until thoroughly blended.
Mix the sauce into the noodle and veggie mixture, and serve with the cucumbers, and garnish with sesame seeds.


  • For more protein, add Beyond Meat chicken strips, a can of chickpeas, peanuts, cashews, or sunflower seeds.
  • If using an immersion blender, don’t bother chopping the ginger or garlic: let the blender do the work.
  • Instead of peanut butter, try almond butter or sunbutter (for allergies or variety).

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