potluck dish

Invigorate your picnic game with this cold noodle salad in a zingy peanut sauce. Loaded with fresh, crunchy vegetables, it&#x27;s a complete meal in a bowl. This salad is vegan by design and gluten-free optional by using gluten-free noodles or substituting spiralized vegetable noodles instead.

Cold peanut noodle salad

whole wheat fusilli pasta (or penne)

radishes (thinly sliced)

carrots (thinly sliced)

onion

red, yellow, or orange bell pepper (chopped)

garlic (minced)

cilantro

Tablespoons peanut butter (natural)

Tablespoons tamari

Tablespoons brown rice vinegar

water

sriracha (or to taste)

sesame oil

peanuts (whole

Cubed baked tofu

Cook whole wheat fusilli pasta or penne according to package instructions. Drain &amp; allow the noodles to cool for a few minutes.

While the noodles are cooking &amp; cooling, make the rest of the salad. Put the radishes, carrots, chopped yellow onion, bell pepper, garlic, and cilantro into a big mixing bowl. Set aside.

In another bowl, combine 6 Tablespoons peanut butter, tamari, brown rice vinegar, water, sriracha, and sesame oil with a fork or whisk. The sauce should have the texture of a thick ranch dressing. Peanut butters vary in their viscosity. So if your sauce is too thin, add the remaining Tablespoon of peanut butter, and fully combine it with the sauce.

Put the noodles into the mixing bowl with the vegetables. Top the noodles and vegetables with the peanut sauce, using a serving spoon to get everything fully combined. Top with a handful of peanuts. Serve right away or put it into the refrigerator in a covered container until serving time. Stir the peanut noodle salad before serving, and top with cubed baked tofu or vegan chick&#x27;n strips (optional).

This Asian cabbage salad features crisp vegetables, a zesty sesame dressing, bright mandarin orange, and crunchy toasted almonds. It comes together quickly, making it an ideal light lunch or summer side dish.

Addictive Asian Cabbage Salad

cabbage ((roughly 1/2 head))

carrot

mandarin oranges ((drained))

romaine lettuce ((chopped))

red bell pepper ((sliced thin))

almonds ((toasted))

sesame seeds ((toasted))

rice wine vinegar

raw honey ((or sub date syrup))

sea salt

sriracha ((or other chili sauce))

Chop your cabbage into bite-sized pieces, cut the carrot into thin matchsticks, slice the bell pepper into thin strips, and chop the romaine.

Drain the canned mandarin oranges well so excess liquid doesn't water down your salad.

Combine the rice wine vinegar, sesame oil, honey, sea salt, and sriracha in a jar.

Shake well until the honey is fully dissolved and the dressing is smooth.

Taste and adjust the heat or sweetness if needed.

Add the cabbage, carrots, and drained mandarin oranges to a large bowl or storage container.

Pour about 1/2 to 3/4 of the dressing over the cabbage mixture and toss to coat.

Store the romaine and red bell peppers separately in the fridge until you're ready to serve.

You can refrigerate the cabbage mixture for up to a few hours—it will actually soften slightly and absorb the dressing flavors beautifully.

Heat a small frying pan over medium heat.

Add the sliced almonds and sesame seeds, stirring frequently for 2 to 3 minutes until lightly browned and fragrant.

Transfer to a plate to cool.

Mix the romaine and sliced bell peppers with the chilled cabbage mixture right before serving.

Top with the toasted almonds and sesame seeds.

Drizzle with the remaining dressing or serve it on the side.

Instructions

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Cold peanut noodle salad

Addictive Asian Cabbage Salad

Top 2 potluck dish recipes from across the web

The most viewed potluck dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cold peanut noodle salad

Addictive Asian Cabbage Salad

The most viewed potluck dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine