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Cold Sesame Peanut Pasta Salad in a bowl and a pair of chopsticks on top.

Cold Sesame Peanut Pasta Salad

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5 from 3 reviews

Quick, fresh and creamy, this Cold Sesame Peanut Pasta Salad is loaded with crunchy, colourful vegetables and topped with crushed peanuts and a tangy squeeze of lime.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 300 g (10½ oz) angel hair pasta
  • 1 tbsp sesame oil
  • 1 cup (140 g) edamame beans, thawed if frozen
  • 1 carrot, grated or julienned
  • 2 cups (150 g) shredded purple cabbage
  • 1 cup (30 g) coriander (cilantro) leaves
  • 2 spring onions (scallions), finely chopped
  • Chilli oil, to drizzle (optional)

PEANUT DRESSING

  • ⅓ cup (80 ml) tamari or all-purpose soy sauce
  • ½ cup (125 g) crunchy peanut butter
  • 3 tbsp rice wine vinegar
  • 2 tbsp honey or brown sugar
  • 1 tbsp sesame oil
  • 1 tsp freshly grated garlic
  • 1 tsp freshly grated ginger
  • 2–3 tbsp water

TO SERVE

  • ¼ cup (40 g) crushed peanuts
  • 2 tbsp white sesame seeds
  • 1 lime, cut into wedges

Instructions

  1. Cook the pasta according to the packet instructions. Drain, then rinse under cold water to stop the cooking process. Drizzle with 1 tablespoon of sesame oil and toss using tongs to stop the noodles sticking.
  2. Add all the ingredients for the peanut dressing – except the water – to a bowl and whisk until smooth. Or, place in a jar, put the lid on and shake until combined. Add 2–3 tablespoons of water until the dressing is thin enough to drizzle. The water will also help to lighten the dressing and make it more creamy.
  3. Add the pasta to a large bowl. Add the carrot, cabbage, coriander, spring onion and one-third of the peanut dressing to the bowl. Toss well until everything is evenly combined and coated in dressing.
  4. Serve among bowls and drizzle with the remaining dressing. Top with crushed peanuts, white sesame seeds and serve with a squeeze of lime.

Equipment

Notes

Make ahead

Cook the pasta, prepare the dressing and chop the vegetables up to 3 days in advance. Add one-third of the dressing to the salad as per the recipe. Store the remaining dressing in a separate airtight container. Drizzle the salad with extra dressing when serving.

Leftovers

Store the dressed salad in an airtight container in the fridge for up to 2 days (once the salad is completely dressed, the vegetables soften more quickly). If preparing this meal to enjoy ahead of time, see the Make Ahead instructions above. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Vegetarian, Quick and Easy
  • Method: Toss and Chill
  • Cuisine: Asian-inspired

Find it online: https://simplehomeedit.com/recipe/cold-sesame-peanut-pasta-salad/