Cold Edamame Noodle Salad with Peanut Dressing
When the weather heats up and you want something light and satisfying, this Cold Edamame Noodle Salad with Peanut Dressing is the perfect choice. It is packed with fresh vegetables, protein-rich edamame, and tender rice noodles, all tossed in a creamy, sweet, and savory peanut sauce. Every bite has a delicious balance of crunch, creaminess, and fresh flavor.
Cold Edamame Noodle Salad with Peanut Dressing
This recipe is quick to put together and requires no long cooking time, making it a lifesaver on hot summer days. It is great for meal prep because it keeps well in the refrigerator and tastes even better as the flavors meld. The salad works well if you are packing lunch for work, serving it at a picnic, or enjoying a quick dinner. This noodle salad is a refreshing and flavorful option you will want to make again and again.
Ingredients Needed to Make Cold Edamame Noodle Salad with Peanut Dressing~
Noodle salad~
- 2 Persian cucumbers, sliced
- ½ cup shredded carrots
- ⅓ cup thawed or cooked edamame beans
- ¾ cup shredded cabbage
- ¼ cup chopped cilantro
- 2 scallions, thinly sliced
- 4 ounces vermicelli rice noodles, cooked according to package instructions
Peanut Dressing~
- ½ cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 tablespoons honey
- Juice from 1 lime
- 2 cloves garlic, minced
- 2 tablespoons water
Notes for Success~
✔️ Use fresh vegetables for the best crunch and flavor.
✔️ Rinse the noodles under cold water immediately after cooking to stop the cooking process and keep them from sticking.
✔️ Adjust the dressing to your taste by adding more lime juice for brightness or honey for sweetness.
✔️ Make the salad a day ahead for even deeper flavor as the dressing soaks into the noodles and vegetables.
🍽️ How to Serve~
- As a Main Dish: Serve with light Chicken Lettuce Wraps or a crisp Easy Chicken Katsu for a refreshing summer dinner.
- As a Side for Grilled Meals: Pair with smoky grilled chicken, tender grilled shrimp, or flavorful Hoisin Salmon for a balanced plate.
- Perfect for Picnics and Potlucks: Bring alongside Sweet Thai Chicken or cold sesame noodles for a spread that can be served entirely chilled.
- Make Ahead Meal Prep: Divide into individual containers with extra peanut dressing on the side. You can enjoy the salad for a quick lunch or dinner during the week.
This Cold Edamame Noodle Salad with Peanut Dressing is sure to become a warm-weather favorite. Its mix of crunchy vegetables, creamy sauce, and satisfying noodles makes it a dish worth repeating. Give it a try this week and enjoy a refreshing, flavor-packed meal!
Cold Edamame Noodle Salad with Peanut Dressing
Ingredients
Noodle Salad
- 2 Persian cucumbers sliced
- ½ cup shredded carrots
- ⅓ cup thawed or cooked edamame beans
- ¾ cup shredded cabbage
- ¼ cup chopped cilantro
- 2 scallions thinly sliced
- 4 ounces vermicelli rice noodles cooked according to package instructions
Peanut Dressing
- ½ cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon hoisin sauce
- 2 tablespoons honey
- Juice from 1 lime
- 2 cloves garlic minced
- 2 tablespoons water
Instructions
- Cook the vermicelli rice noodles according to the package instructions. Drain, rinse under cold water, and set aside.4 ounces vermicelli rice noodles
- Prepare the vegetables by slicing cucumbers, shredding carrots and cabbage, chopping cilantro, and thinly slicing scallions.2 Persian cucumbers, ½ cup shredded carrots, ⅓ cup thawed or cooked edamame beans, ¾ cup shredded cabbage, ¼ cup chopped cilantro, 2 scallions
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, hoisin sauce, honey, lime juice, garlic, and water until smooth. Add a little extra water if you prefer a thinner dressing.½ cup creamy peanut butter, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon hoisin sauce, 2 tablespoons honey, Juice from 1 lime, 2 cloves garlic, 2 tablespoons water
- In a large mixing bowl, combine the cooked noodles, cucumbers, carrots, edamame, cabbage, cilantro, and scallions.
- Pour the peanut dressing over the noodle salad and toss until everything is evenly coated. Chill in the refrigerator for at least 20 minutes before serving for the best flavor, or enjoy right away.
Notes
✔️ Rinse the noodles under cold water immediately after cooking to stop the cooking process and keep them from sticking.
✔️ Adjust the dressing to your taste by adding more lime juice for brightness or honey for sweetness.
✔️ Make the salad a day ahead for even deeper flavor as the dressing soaks into the noodles and vegetables.
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