Hamdi Saidani This Pioneer Woman Asian Noodle Salad is a flavorful and healthy recipe, which is made with creamy peanut butter and broccoli cole slaw. It’s the perfect make-ahead side dish, ready in about 20 minutes.
Pioneer Woman Asian Noodle Salad Ingredients
- 8 ounces long thin whole wheat pasta noodles such as spaghetti (use soba noodles to make gluten free)
- 24 ounces Mann’s Broccoli Cole Slaw (2 12-ounce bags)
- 4 ounces grated carrots
- ¼ cup extra-virgin olive oil
- ¼ cup rice vinegar
- 3 tablespoons honey (use light agave nectar to make vegan)
- 3 tablespoons creamy peanut butter
- 2 tablespoons low-sodium soy sauce (gluten free if needed)
- 1 tablespoon Sriracha pepper sauce or garlic chile sauce, plus additional to taste
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic (about 4 cloves)
- ¾ cup roasted unsalted peanuts, roughly chopped
- ¾ cup fresh cilantro, finely chopped
How To Make Pioneer Woman Asian Noodle Salad
- Cook the noodles: Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to the package directions. Drain and rinse briefly with cool water to stop the cooking process.
- Make the peanut dressing: While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriracha, ginger, and garlic in a large serving bowl until smooth.
- Combine the salad: Add the cooked noodles, the broccoli cole slaw, and the grated carrots to the bowl with the dressing. Toss well to combine.
- Garnish and serve: Add the chopped peanuts and fresh cilantro and toss once more. Serve the salad chilled or at room temperature.
Recipe Tips
- How to make this ahead of time? This is a perfect make-ahead salad. You can prepare the dressing and store it in an airtight container in the fridge for up to 3 days. Cook the noodles and combine them with the slaw mix, but wait to add the dressing, peanuts, and cilantro until just before serving to keep everything crunchy.
- Can I add chicken? Yes, this salad is delicious with added protein. About 2 cups of shredded rotisserie chicken or some grilled shrimp would be a perfect, easy addition to make it a main course.
- How to make it gluten-free? As the recipe notes, simply use gluten-free soba noodles or another gluten-free spaghetti and substitute the soy sauce with tamari or a certified gluten-free soy sauce.
- What if I can’t find broccoli slaw? You can use a regular pre-shredded coleslaw mix (cabbage and carrots) instead. You can also make your own by shredding fresh broccoli stems, cabbage, and carrots in a food processor.
What To Serve With Asian Noodle Salad
This versatile and crunchy salad is an excellent side dish for many meals, especially for barbecues and potlucks.
- Grilled chicken or steak skewers
- Seared ahi tuna or grilled salmon
- Spring rolls or potstickers
- A simple fruit salad
How To Store Asian Noodle Salad
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is delicious served cold.
Asian Noodle Salad Nutrition Facts
- Serving: 1 (of 10)
- Calories: 256kcal
- Carbohydrates: 29g
- Protein: 8g
- Fat: 13g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this salad served hot or cold?
This is a cold pasta salad. It can be served chilled directly from the refrigerator or at room temperature, making it perfect for parties and potlucks.
Can I use a different kind of nut?
Yes. If you don’t have peanuts, this salad is also delicious with chopped cashews or even slivered almonds for a different kind of crunch.
How can I make the dressing thinner or thicker?
If the peanut dressing seems too thick, you can whisk in a tablespoon of warm water at a time until it reaches your desired consistency. If it’s too thin, you can add another tablespoon of peanut butter.
Try More Pioneer Woman Recipes:
- Pioneer Woman Ambrosia Salad Recipe
- Pioneer Woman 7 Layer Salad Recipe
- Pioneer Woman Ranch Salad Dressing Recipe
Pioneer Woman Asian Noodle Salad Recipe
Description
A flavorful, easy, and healthy cold pasta salad with a creamy peanut dressing, crunchy broccoli slaw, and fresh herbs.
Ingredients
Instructions
- Cook the spaghetti according to package directions; drain and rinse with cool water.
- In a large bowl, whisk together all the dressing ingredients until smooth.
- Add the cooked noodles, broccoli slaw, and carrots to the dressing and toss to coat.
- Stir in the chopped peanuts and cilantro.
- Serve immediately or chill until ready to serve.
Notes
- u003cliu003eRinsing the pasta after cooking stops the cooking process and removes excess starch, which helps prevent it from clumping together.u003c/liu003eu003cliu003eThis is a perfect make-ahead side dish for a party or potluck; just keep the components separate until you’re ready to serve for maximum crunch.u003c/liu003eu003cliu003eThe dressing can be made up to 3 days in advance and stored in the refrigerator.u003c/liu003eu003cliu003eDon’t be afraid to customize this recipe with your favorite vegetables or by adding a protein like chicken.u003c/liu003e
