Creamy, tangy peanut-lime noodle salad with silky rice vermicelli, crisp shredded cabbage and vegetables, and crunchy peanuts for texture. Serve chilled or at room temperature as a light dinner or vibrant side.
Creamy Peanut-Lime Vermicelli — Bright, Fast, and Crunchy
Silky rice vermicelli tossed in a tangy peanut-lime dressing with crunchy cabbage, bell pepper, and peanuts makes a vibrant, make-ahead meal or side that’s ready in minutes.
Some nights you want something light but still satisfying — something chilled, saucy, and a little bit zippy. This salad answers that: a creamy peanut-lime dressing (peanut butter, bright lime juice, toasted sesame oil, tamari and maple syrup) thinned with warm water until just pourable, so every strand of rice vermicelli gets a glossy coating. A hit of garlic, grated ginger and optional sriracha keeps the flavor balanced between rich, tart and savory.
Texture is where this dish sings: silky, slightly chewy vermicelli meets crisp shredded red cabbage, sweet crunchy carrot and thin slices of red bell pepper. Finish with sliced green onions, cilantro and a generous sprinkle of chopped peanuts for crunch — the contrast is what makes each bite exciting. If you like a looser sauce, add a tablespoon of warm water at a time until it reaches a pourable but still luscious consistency.
It’s forgiving to prep ahead: the flavors mellow and meld if you make it a few hours in advance, and the salad travels well for lunches or potlucks. For the freshest finish, reserve some herbs and peanuts to scatter on top just before serving; if you’re keeping it for a couple of days, consider storing the sauce separately and tossing right before you plan to eat.
Serve chilled or at room temperature as a light weeknight dinner or a colorful side. To make it heartier, fold in cubed baked tofu or steamed edamame. Little extras — a squeeze more lime, an extra splash of tamari, or toasted peanuts warmed in a skillet — let you dial the salad exactly to your taste.
Ingredients
How to Make Peanut Lime Noodle Salad
- Bring a large pot of water to a boil, add the rice vermicelli, and cook according to package directions (typically 3–5 minutes) until just tender; drain and rinse under cold water to stop cooking, then drain well.
- While the noodles cook, whisk the peanut butter, tamari, lime juice, maple syrup, toasted sesame oil, minced garlic, grated ginger, warm water, sriracha, and salt in a medium bowl until smooth and creamy; adjust water a tablespoon at a time to reach a pourable but thick sauce.
- Thinly slice the red bell pepper, julienne or grate the carrot, shred the red cabbage, and slice the green onions; roughly chop the cilantro and reserve 1–2 tablespoons for garnish.
- Place the drained noodles in a large mixing bowl, add the shredded cabbage, carrot, bell pepper, and most of the green onions and cilantro (reserve some for garnish).
- Pour about three-quarters of the peanut-lime sauce over the noodles and vegetables and toss with tongs or two forks until everything is evenly coated; add more sauce to taste.
- Taste and adjust seasoning with extra tamari for saltiness, lime for brightness, or maple syrup for sweetness; if you prefer more heat, add another 1/2–1 teaspoon sriracha.
- Transfer the salad to a serving bowl or individual plates, sprinkle with roasted peanuts, the reserved green onions, and cilantro, and serve immediately or chill for 20–30 minutes to let flavors meld.
- If storing, keep dressing separate and toss just before serving; salad will keep 2–3 days refrigerated (dress within 24 hours for best texture).
Recipe Card
Peanut Lime Noodle Salad
Creamy, tangy peanut-lime noodle salad with silky rice vermicelli, crisp shredded cabbage and vegetables, and crunchy peanuts for texture. Serve chilled or at room temperature as a light dinner or vibrant side.
- Prep
- 15 min
- Cook
- 10 min
- Servings
- 4
Ingredients
Instructions
- Bring a large pot of water to a boil, add the rice vermicelli, and cook according to package directions (typically 3–5 minutes) until just tender; drain and rinse under cold water to stop cooking, then drain well.
- While the noodles cook, whisk the peanut butter, tamari, lime juice, maple syrup, toasted sesame oil, minced garlic, grated ginger, warm water, sriracha, and salt in a medium bowl until smooth and creamy; adjust water a tablespoon at a time to reach a pourable but thick sauce.
- Thinly slice the red bell pepper, julienne or grate the carrot, shred the red cabbage, and slice the green onions; roughly chop the cilantro and reserve 1–2 tablespoons for garnish.
- Place the drained noodles in a large mixing bowl, add the shredded cabbage, carrot, bell pepper, and most of the green onions and cilantro (reserve some for garnish).
- Pour about three-quarters of the peanut-lime sauce over the noodles and vegetables and toss with tongs or two forks until everything is evenly coated; add more sauce to taste.
- Taste and adjust seasoning with extra tamari for saltiness, lime for brightness, or maple syrup for sweetness; if you prefer more heat, add another 1/2–1 teaspoon sriracha.
- Transfer the salad to a serving bowl or individual plates, sprinkle with roasted peanuts, the reserved green onions, and cilantro, and serve immediately or chill for 20–30 minutes to let flavors meld.
- If storing, keep dressing separate and toss just before serving; salad will keep 2–3 days refrigerated (dress within 24 hours for best texture).
Nutrition
- Carbohydrates
- 62
- Saturated Fat
- 3.8
- Sodium
- 525
- Fiber
- 5
- Unsaturated Fat
- 21
- Protein
- 15
- Fat
- 25
- Cholesterol
- 0
- Trans Fat
- 0
- Calories
- 535
- Sugar
- 11