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Sweet Chili Peanut Noodle Salad
Sweet Chili Heat Peanut Noodle Salad
Prep Time
30 mins
Total Time
30 mins
This salad is very flexible and can incorporate whatever vegetables you have on hand. Thinly sliced cabbage is an excellent addition. You can use carrots, cucumbers, celery, kale, peppers, fennel, zucchini, or any of your favorite fresh produce. Long noodles work best in this recipe. If you don't have any Chinese noodles available, you can use spaghetti or other long pasta.
Servings: 6 -8 servings
Author: Mary Gillespie
  • 8 cups / 2 liters assorted vegetables thinly sliced
  • 2 green onions green tops included, thinly sliced
  • 3 cups / 750 ml cooked noodles rinsed and cooled
Salad Dressing:
  • 1/2 cup / 125 ml peanut butter
  • 1/3 cup / 80 ml sweet Asian chili sauce you can find this in the import or condiment section of most grocery stores
  • 1 tablespoon / 15 ml lime juice
  • 1 clove garlic minced (or 1/2 teaspoon / 2.5 ml dried garlic powder)
  • 1 tablespoon minced fresh ginger or 1-1/2 teaspoons / 7.5 ml dried
  • 1/4 teaspoon / 1.25 ml ground pepper
  • 1/2 cup / 125 ml warm water
  • 1 tablespoon / 15 ml soy sauce
  • 1 teaspoon / 5 ml sesame oil
  • 1/2 teaspoon / 2.5 ml dried chili flakes
  • 2 tablespoons / 30 ml sesame seeds or 1/4 cup / 60 ml chopped peanuts optional
  1. In large mixing bowl, toss vegetables, green onions and noodles together until mixed.
  2. In separate bowl, combine all of the dressing ingredients and whisk together until it is smooth. (You can also add them to the bowl of a food processor and blend until smooth.)
  3. Pour dressing over vegetables and noodles in bowl.
  4. Toss until the dressing is evenly distributed over the salad. Sprinkle with sesame seeds or peanuts (if using) before serving.
Recipe Notes

Try to cut vegetables to a uniform thickness for this recipe. Long, thin strips will be the most appealing.