Cold rice noodles get tangled up with crunchy red cabbage, shredded carrots, cool cucumber, scallions, and fresh cilantro for a salad that's as much about texture as flavor. The dressing is where this one shines: creamy peanut butter whisked with tamari, rice vinegar, lime juice, toasted sesame oil, grated ginger, and a touch of maple syrup, loosened with warm water until it's silky enough to coat every strand. A few minutes of resting lets the noodles soak up all that peanut-lime flavor before you dig in. Finish with chopped peanuts, sesame seeds, and a lime wedge for brightness, and you've got a cold noodle salad that's satisfying enough for a full meal or a big-batch side. It's an easy one to keep on repeat for a plant-based lunch or potluck, since everything about it — from the noodles to the dressing — lines up naturally with a vegan table.
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Bring a large pot of water to a boil. Add the rice noodles and cook according to the package directions until tender but not mushy, typically 4–6 minutes. Drain in a colander and rinse immediately under cold running water until the noodles are completely cool. Shake off excess water and transfer to a large mixing bowl.
In a small bowl, whisk together the peanut butter, tamari, rice vinegar, lime juice, sesame oil, honey, ginger, and red pepper flakes until smooth. Add warm water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon — about the consistency of heavy cream.
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