Peanut Noodle and Sprout Salad

I’m on a salad kick. I think the colder the weather gets, the more I start dreaming of fresh produce, farmers’ markets, and CSA’s (even more so with the big move!) I find myself gravitating towards hearty salads. This salad is a combination of my favorite peanut noodle bowl and a salad I had at a local restaurant.

Peanut Noodle and Sprout Salad

Any veggie would go well here (I’m picturing some crisp cucumbers and maybe some green onions). The dressing is a bit of a guess- I tend to add more or less of something depending on the flavor I want that day.

Peanut Noodle and Sprout Salad

Peanut Noodle and Sprout Salad

Serves 1-2     adjust servings



    • 2-3 handfuls lettuce
    • 1 handful bean sprouts
    • 2-3 tablespoons roasted peanuts
    • 1 carrot
    • 2-3 ounces brown rice noodles
    • Dressing
    • 1 tablespoon peanut butter
    • 2 teaspoons honey
    • 1/2\" piece ginger
    • 1 clove garlic
    • Pinch crushed red peppers
    • 1-2 tablespoons tamari (soy sauce)
    • Juice from one lime
    • 2-3 tablespoons cilantro


    1. Bring a pot of water to a boil, add rice noodles and boil for 4-5 minutes until tender. Drain and rinse under cold water.
    2. In a food processor, pulse garlic and ginger into fine bits. Add in peanut butter, honey, tamari, lime juice, and cilantro. Pulse a few more times, add red pepper flakes if using, pulse again and taste. If mixture is too thick, add a little water.
    3. Toss lettuce and noodles with peanut dressing. Top with bean sprouts and roasted peanuts. Carefully peel carrots and use as the finishing touch!



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