Peanut Sauce Noodle Salad with Cabbage and Carrot
A bright, satisfying noodle salad combining tender spaghetti tossed with a creamy peanut sauce spiked with lime and garlic, then topped with crisp shredded cabbage, carrots, and fresh cilantro. Served warm or at room temperature, it's perfect as a light main course or side dish.
- Prep
- 15 min
- Cook
- 12 min
- Wait
- 5 min
- Total
- 32 min
- Makes
- 4 servings (about 2 cups per serving)
Steps
Before you start
- Read through the recipe and gather all ingredients
- Set a pot of salted water to boil for the pasta
- Have a colander ready near the stovetop
- Measure out the peanut sauce ingredients in advance
Boil the spaghetti
- Fill a large pot with 5 quarts of water and bring to a rolling boil.
- Add a generous pinch of kosher salt (about 2 tablespoons) so the water tastes like the sea.
- Add the spaghetti and stir well to prevent sticking.
- Cook for 8–10 minutes, until al dente (tender but still slightly firm to bite).
- Reserve 1/4 cup of pasta water, then drain the pasta in a colander.
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Ready when: Spaghetti is tender but still has a slight bite when tested
Tip: Reserve pasta water before draining—it's starchy liquid that helps bind the sauce to the noodles
Make the peanut sauce
- While the pasta cooks, combine the peanut butter, soy sauce, lime juice, minced garlic, minced ginger, honey, and sesame oil in a small saucepan over medium-low heat.
- Whisk constantly for 2–3 minutes until the mixture is smooth and warm; do not boil.
- Gradually whisk in the warm water, 1 tablespoon at a time, until the sauce reaches a pourable consistency (like thin pancake batter).
- Taste and adjust with a pinch of kosher salt if needed.
- If using red pepper flakes, stir them in now.
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Ready when: Sauce is smooth, warm, and drips slowly from a spoon
Tip: Don't skip the warm water—peanut butter is thick and needs thinning to properly coat the pasta. Add it gradually so you don't oversaturate the sauce
Combine pasta and sauce
- Transfer the drained pasta to a large mixing bowl.
- While the pasta is still warm, pour the peanut sauce over it and toss vigorously until every strand is coated.
- If the sauce seems too thick, add the reserved pasta water 1 tablespoon at a time and toss again; the sauce should glisten and flow easily around the noodles.
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Ready when: All pasta is evenly coated with sauce and glistens
Tip: Toss immediately after adding the sauce while the pasta is warm, so it absorbs the flavors better
Cool slightly and assemble
- Let the dressed pasta sit for 5 minutes at room temperature so the noodles absorb the sauce and cool to a comfortable eating temperature.
- Meanwhile, pile the shredded cabbage and shredded carrots on top of the dressed pasta.
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Ready when: Pasta has cooled slightly and sauce has been absorbed
Tip: Don't toss the vegetables in yet—they stay bright and crisp on top, giving the salad better texture contrast
Toss and garnish
- Just before serving, toss the entire salad gently but thoroughly until the cabbage and carrot are distributed throughout the noodles.
- Divide among serving bowls and top each portion with a scatter of cilantro, sliced green onions, and roasted peanuts if using.
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Ready when: Vegetables are evenly mixed throughout and garnishes are visible
Tip: Toss gently so the cabbage and noodles mix without bruising or breaking the strands
Good to know
Tips
- Spaghetti is the traditional shape for this salad, but any long thin pasta like linguine, fettuccine, or even ramen works beautifully. Avoid short shapes like penne, which are harder to coat evenly with sauce.
- For a protein boost, top individual servings with grilled shrimp, sliced chicken breast, or soft-boiled eggs.
- If you prefer the salad cold, chill it thoroughly in the refrigerator for at least 1 hour before serving. The sauce may thicken as it cools; toss with an extra splash of warm water or lime juice to loosen it again.
- Make the peanut sauce up to 2 days ahead and store it in an airtight container in the refrigerator. Warm it gently over low heat or in short bursts in the microwave before using, adding water if it has thickened.
Make ahead
You can assemble the dressed pasta and vegetables up to 4 hours ahead, keeping them in a tightly covered container in the refrigerator. Add fresh cilantro, green onions, and peanuts just before serving so they stay crisp and bright.
Storage & reheating
Store covered in the refrigerator for up to 3 days. The pasta will soften slightly as it sits, but the sauce helps keep it moist. To serve cold, toss with an extra splash of lime juice and a drizzle of sesame oil. Do not freeze; the texture of the vegetables deteriorates.
Substitutions
- natural creamy peanut butter → Almond butter or tahini. Use the same amount. Almond butter will be slightly milder; tahini will add an earthy, nutty flavor but may require an extra 1 tablespoon of water to reach the right consistency.
- low-sodium soy sauce → Tamari or coconut aminos. Use the same amount. Both are gluten-free alternatives; coconut aminos is slightly sweeter, so reduce honey by 1 teaspoon if using it.
- fresh lime juice → Rice vinegar. Use 2 tablespoons rice vinegar instead of 3 tablespoons lime juice. The flavor will be slightly more acidic and less bright.
- green cabbage → Red cabbage or a mix of cabbage and julienned cucumber. Red cabbage adds color and sweetness; cucumber adds crunch and won't discolor the dish if prepared ahead.
