Vegan Peanut Noodle Salad

Refreshing for a summer lunch. You can use the same sauce with many different vegetable combinations. Just use the vegetables you have on hand.

  • 3 cups cooked spaghetti
  •  3 heaping tablespoons of natural peanut butter with no sugar added
  •  2 tablespoons of soy sauce or tamari
  •  2 tablespoons of rice vinegar
  •  2 teaspoons toasted sesame oil
  •  2 tablespoons of orange or apple juice
  •  ½ teaspoon salt Freshly ground pepper
  •  1 cup broccoli florets, blanched
  •  ½ cup red bell pepper, diced
  •  1 jalapeño, seeded, diced 
  •  ½ cup cucumbers, in half rounds  
  •  ½ cup roasted peanuts, chopped

Cook spaghetti al dente, according to instructions and drain, rinse and let cool. Adding just a bit of oil to the cooking water will keep it from sticking together.  Make sauce by whisking together the peanut butter, soy sauce, rice vinegar and sesame oil. Then add apple or orange juice with salt and freshly ground pepper and whisk into sauce mix. Taste for seasonings.  Combine spaghetti with broccoli, bell peppers, jalapeño peppers and cucumbers and toss with sauce. Check seasonings. Add the chopped peanuts just before serving.


  • Almond butter can be used instead of peanut butter. Just add chopped roasted almonds just before serving.
  • Add nuts last so they do not soften and lose the crunch.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.