Cold Rice Noodle Salad with Peanut Dressing and Crispy Vegetables

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Refreshing cold rice noodles tossed with crisp vegetables and a creamy, tangy peanut dressing for a vibrant, light meal. This Vietnamese-inspired salad recipe (vegetarian), ready in about 25 minutes, pairs rice noodles, carrot, cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 320 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz dry rice noodles
• 1 medium, julienned carrot
• 1 medium, julienned cucumber
• 1 small, thinly sliced red bell pepper
• 2 sliced green onions
• 1/4 cup chopped fresh cilantro
• 3 tbsp peanut butter
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tsp sesame oil
• 3 tbsp warm water
• 2 tbsp for garnish crushed peanuts
• 1/2 tsp optional red chili flakes

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Cook 8 oz dry rice noodles according to package instructions until just tender, about 5-7 minutes. Drain and rinse under cold water to stop cooking and cool noodles completely.
2. Step 2: In a small bowl, whisk together 3 tbsp peanut butter, 2 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp honey, 1 tsp sesame oil, and 3 tbsp warm water until smooth and creamy. Add 1/2 tsp red chili flakes if using.
3. Step 3: In a large bowl, combine the cooled noodles with 1 julienned medium carrot, 1 julienned medium cucumber, 1 small thinly sliced red bell pepper, 2 sliced green onions, and 1/4 cup chopped fresh cilantro.
4. Step 4: Pour the peanut dressing over the noodle mixture and toss gently until everything is evenly coated.
5. Step 5: Serve chilled or at room temperature, garnished with 2 tbsp crushed peanuts for added crunch.