Thursday, July 8, 2010

Peanut Noodle Salad

Here is a very healthy, easy-to-fix, noodle salad that is great for picnics. It can be made ahead of time {up to two days!} which I love! I never mix in the peanut sauce, but serve it on the side. Especially since there are quite a few people with peanut alleries. It also allows everybody to have it the way they like it! And if you happen to have leftovers, you wont end up with a heap of soggy noodles.

This makes a lot...a large Tupperware Thatsa be exact. So, wheather you are planning an evening picnic out,enjoying a dinner in your backyard or on your front porch, you will want to share! Another practical way to practice hospitality!

Picnic Menu:

Homemade Ginger ALE
Peanut Noodle Salad
Molasses Cookies {recipe coming soon}

Peanut Noodle Salad
Adapted from the Pioneer Woman

1 lb. package American Beauty Thin Spaghetti Noodles, cooked, rinsed, and cooled

Add to noodles:

1/3 of a head of purple cabbage, sliced and chopped

1 red bell pepper, sliced and chopped

1 small bag bean sprouts

1 bunch green onions, thinly sliced

3 carrots, peeled and shredded

1 bunch cilantro…or less…soaked, rinsed, chopped, and toweled off
May be made the night before and stored in large Tupperware Thatsa Bowl
Serve condiments on the side: dressing, soy sauce, Sriracha

Peanut Dressing:

Juice of 1 lime

¼ cup hot water

½ cup crunchy peanut butter

3 tablespoons sesame oil

6 tablespoons soy sauce

1/3 cup Agave Syrup {Trader Joes or Costco}

3 tablespoons fresh ginger, sliced for measuring purposes

4 garlic cloves

1 jalapeno

Blend all ingredients together in blender until smooth. Pour into canning jar or in
to recycled glass container. Will keep up to one week in fridge.

This salad can easily be changed. If there is something you don't like, simply leave it out and add something you and your family LOVE. If it is convenient, you can serve the pasta from a bowl and have everybody add their own veggies. A salad/pasta bar! I am sure you all have lots of ideas.

*For those of you who really really REALLY need meat...serve with BBQ Chicken or with
Toasted Sesame Beef Kabobs!

*If it is a bit cooler out, we make up hot rice and skip the noodles...serve veggies over rice and top with sauce. It is fun to serve them in individual Chinese take out boxes while enjoying the great outdoors. {This is our homemade version of the Native Bowl Food Cart...not exactly the same, but close.}

Happy Picnicking!

P.S. To answer a couple e-mails {you are all quite the detailed little readers!Would never have thought to include the info!} The towel was a gift from my friend Tamie...from Anthropologie!


  1. Thanks for commenting at Heaven In The Home. :-)

    This looks wonderful!

  2. Thank you! I was just thinking about that salad this morning, that I'd not made it in quite a while and my pea pods in the garden are ready. (I like to add pea pods when available.)

  3. Oh YUM! That looks DELICIOUS! Thank you for sharing!! :)

  4. This looks soooo yummy! I never would have considered this combo for a salad. Thanks for posting it.

  5. Sounds yummy! The dressing might be good with other recipes too--I'm thinking stir fry. Found your blog thru Traci's Salad Party. :)

  6. This looks fabulous! I am linking to my site...hope that is okay. I will be making this soon!

  7. Yum! This sounds sooooo good! I love the peanut dressing. Thank you so much for linking up to my party!
    Bless you,

  8. Looks yummy--just may be on the menu soon!

  9. YUM! Will be trying this for sure!

  10. This looks fabulous! I'm not a fan of cilantro so I may have to omit that! But yummy!!!