Name: Cold Noodle Salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Cuisine: Asian
Ingredients: 1/4 cup balsamic vinegar; 2 tbsp creamy peanut butter; 1.5 tbsp toasted sesame oil; 1.5 tbsp white sugar; 2 tbsp lime juice; 1 tsp minced garlic; 1 tsp dried ginger spice; 4 ounces rice noodles; 1 cup red bell pepper, sliced into thin strips; 2 tbsp green onions, whites only, roughly chopped; 1/2 cup shredded carrot; 1 cup shredded red cabbage; 1/4 cup chopped no added salt peanuts

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Cold Noodle Salad is a refreshing and kidney-friendly option for those managing Chronic Kidney Disease (CKD). This recipe combines rice noodles with a selection of colorful, low-potassium vegetables. The dressing, which includes ingredients like balsamic vinegar and peanut butter, offers a rich flavor without relying on high-sodium components.

By using unsalted peanuts and carefully chosen veggies, the cold noodle asian salad remains tasty and suitable for a CKD diet. Chilling the salad enhances its flavors, making it a delightful and nutritious choice for kidney health.

You may also love this Caesar Pasta Salad. Both recipes are super delicious and you'll love enjoying it as you create your Chronic Kidney Disease diet.

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Ingredients
Instructions
Variations
Storage
Top tip
More Kidney Friendly Side Dishes
Kidney Friendly Desserts to Pair

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Ingredients

The ingredients for Cold Ramen Noodle Salad are thoughtfully chosen to provide a balance of textures and tastes, making the dish both delicious and suitable for individuals with CKD. From tangy to nutty and crunchy to chewy, each component plays a crucial role in creating a refreshing and satisfying salad.

Dressing

Balsamic vinegar: Adds a tangy and slightly sweet flavor.
Creamy peanut butter: Provides a rich, nutty taste and creamy texture.
Toasted sesame oil: Adds a deep, nutty aroma and flavor.
White sugar: Balances the tanginess with a touch of sweetness.
Lime juice: Brings a fresh, citrusy acidity.
Minced garlic: Adds a sharp, aromatic flavor.
Dried ginger spice: Introduces a warm, spicy note.

Salad

Rice noodles: Serve as the base, offering a light and chewy texture.
Red bell pepper: Adds a crisp texture and vibrant color.
Green onions: Provide a mild onion flavor and crunch.
Shredded carrot: Adds sweetness and a crunchy texture.
Shredded red cabbage: Introduces a slight bitterness and crunch.
Chopped no added salt peanuts: Adds a crunchy and nutty element.

See recipe card for quantities.

Instructions

This Cold Noodle Salad mixes rice noodles with vegetables and a simple dressing, making it a healthy dish. It's easy to prepare and suitable for those with CKD, providing a quick, ready-to-eat meal.

1. Put the pan of water on to boil for the noodles. While waiting for the water to boil, whisk together the ingredients for the dressing in a small mixing bowl until smooth. Set aside.

2. Break the noodles in half. Cook the noodles in the boiling water for 7-8 minutes, then drain and rinse with cold water.

3. Add the dressing to the noodles in a bowl that will fit all the ingredients. Stir to coat the noodles to keep them from sticking.

4. Assemble the salad by adding the noodles and all the salad ingredients to a large bowl and toss to mix all together. Make sure everything is coated with dressing.

5. Cover and chill in the refrigerator for at least 30 minutes.

Hint: Opt for low-sodium or sodium-free versions of your favorite seasonings and dressings to better manage your sodium intake and maintain kidney health.

Variations

For those looking to switch things up, here are some tasty variations of the Cold Noodle Salad recipe:

Spicy Sriracha Noodle Salad - Add a teaspoon of Sriracha or your favorite hot sauce to the dressing for a spicy kick that complements the cool, refreshing vegetables.
Citrus Herb Noodle Salad - Incorporate fresh herbs like cilantro, mint, and basil into the salad and add extra lime juice for a bright, citrusy twist.
Thai-Inspired Peanut Noodle Salad - Enhance the peanut flavor by adding a tablespoon of hoisin sauce and a splash of fish sauce to the dressing, and top with crushed peanuts and fresh bean sprouts.

By experimenting with these variations, you can enjoy new and exciting flavors while still savoring the essence of Cold Noodle Salad.

Storage

Refrigerator Storage - Store the cold noodle salad in an airtight container in the fridge, keeping the dressing separate to prevent sogginess, and consume within 3-4 days.
Freezer Storage - Freeze the noodles and dressing separately from the vegetables in heavy-duty freezer bags or freezer-safe containers, and label them with the date for up to 2 months of storage.
Thawing - Thaw the frozen components in the refrigerator overnight and add fresh vegetables before mixing together when ready to serve.

Top tip

Make this even better by letting the flavors meld by marinating the noodles and vegetables in the dressing for at least an hour before serving.

More Kidney Friendly Side Dishes

Looking for other recipes like this? Try these:

Kidney Friendly Desserts to Pair

These are my favorite desserts to serve with Cold Asian Noodle Salad:

If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!

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