Baby Broccoli Carrot and Noodle Salad with Salmon & Spicy Peanut Dressing
3-4
This Baby Broccoli, Carrot and Noodle Salad with Salmon & Spicy Peanut Dressing is exactly the kind of salad that eats like a full meal. It’s hearty, crunchy, saucy, and deeply satisfying. Tender noodles tangle with crisp baby broccoli and sweet carrots, while flaky salmon brings richness and protein that actually keeps you full. The spicy peanut dressing hits all the notes: salty, savory, a little sweet, and just enough heat to make things interesting without overpowering the vegetables. It’s a high-impact, low-effort dinner that feels restaurant-level but comes together fast enough for a weeknight.
This is also a great “prep once, eat well all week” salad. The vegetables hold their crunch, the noodles soak up flavor beautifully, and the salmon can be flaked fresh or repurposed from leftovers. If you’re looking for a salad that doesn’t feel like punishment food and actually delivers on texture, flavor, and joy, this one earns a permanent spot in the rotation.
FAQ
Can I make this salad ahead of time?
Yes. You can prep all components up to 3–4 days ahead. Store the noodles, vegetables, salmon, and dressing separately for best texture. Toss everything together just before serving to keep the broccoli crisp and the noodles springy.
Does baby broccoli need to be cooked first?
Yes. For this salad, the baby broccoli is quickly blanched and shocked. This keeps the broccoli bright green, lightly tender, and pleasantly crisp while removing any raw edge. It also helps the broccoli absorb the spicy peanut dressing better without becoming soggy.
What kind of noodles work best?
Rice noodles, soba noodles, or even spaghetti or bucatini all work well. Choose something that absorbs dressing but still holds a little bite. If using rice noodles, rinse well after cooking to prevent sticking.
Can I substitute the salmon?
Absolutely. This salad is great with grilled chicken, shrimp, tofu, or even rotisserie chicken. You can also skip the protein entirely and serve it as a hearty side.
How spicy is the peanut dressing?
Moderately spicy, but very adjustable. Reduce the chili paste or hot sauce for a milder version, or add more if you like real heat. A squeeze of lime or splash of water can mellow it if needed.
Is this salad gluten-free?
It can be. Use gluten-free noodles and make sure your chili crisp is certified gluten-free.
Can I make this nut-free?
Yes. Substitute sunflower seed butter or tahini for the peanut butter. The flavor will shift slightly but still be delicious and creamy.
What’s the best way to store leftovers?
Store in an airtight container in the fridge for up to 3 days. If already dressed, the noodles will continue absorbing the sauce. You way want to add a splash of water, lime juice, or extra dressing before serving to refresh it.
Ingredients
1 tbsp chili crisp (also known as chili crunch, sold in the Asian section of most US supermarkets)
1 tbsp toasted sesame oil
4 tbsp creamy peanut butter
6 tbsp tahini
6 tbsp seasoned rice vinegar (if using regular rice vinegar, add 2-3 tsp honey to the dressing)
1 lb. baby broccoli or broccolini
12 oz. cooked salmon
8 oz. thick noodles, I used bucatini, cooked fully NOT AL DENTE
3 medium carrots, peeled
2 scallions, sliced
Kosher salt
2 tsp sesame seeds for garnish
Directions
- In a large bowl, whisk together the chili crisp, sesame oil, peanut butter, tahini and vinegar.(Yes, it’s supposed be that thick!) Set aside.
- Prepare an ice bath by filling a large bowl halfway with ice and then enough water to fill the bowl 3/4 of the way. In a medium pot, bring 3 qts of water and 2 tbsp Kosher salt to a boil. Once the water boils, add the baby broccoli and cook until bright green (this should happen in 30-40 seconds). Using a spider strainer, remove the baby broccoli and plunge immediately into the ice bath. Drain the baby broccoli then place onto a plate lined with a few sheets of paper towel. Blot dry gently. It doesn’t need to be bone dry but you don’t want tons of moisture clinging to it. Cut the baby broccoli into 1/2 inch pieces and add to the bowl with the dressing.
- Using a julienne peeler, julienne the carrots into ribbons and add to the bowl with the baby broccoli . Add the noodles and sliced scallion. Break apart the salmon and add to the bowl. Toss the salad, season to taste with salt and garnish with the sesame seeds. The salad will keep in the refrigerator, if tightly sealed, for 3-4 days.
Notes
- I am an independent blogger and product reviews I share are based on my own opinions. Some of the links in this post are affiliate links and when used to make a purchase I may earn a commission.
Sarah Faris: The salad Whisperer
Sarah is a classically trained chef and Mom whose passion is spreading the gospel of salad. A native New Yorker, she now calls Miami, FL home.
Read more
Share this post:
Leave a Reply
