Description
A delightful dish that combines vibrant fresh vegetables with a rich, creamy peanut dressing, perfect for lunch or as a side dish.
Ingredients
Scale
- 8 oz rice noodles
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup shredded purple cabbage
- 2 green onions, sliced
- 1/4 cup chopped peanuts
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1–2 tablespoons warm water
Instructions
- Cook the rice noodles according to package directions. Drain and rinse under cold water.
- Prepare the vegetables: shred the carrots, slice the red bell pepper, and chop the green onions. Combine them in a large mixing bowl.
- In a small bowl, whisk the peanut butter, soy sauce, lime juice, honey or maple syrup, grated ginger, sesame oil, and warm water until smooth.
- Add the cooled rice noodles to the bowl with vegetables. Pour the peanut dressing over the top.
- Toss gently until all ingredients are evenly coated.
- Chill briefly in the refrigerator or serve immediately, topping with chopped peanuts.
Notes
Rinse noodles thoroughly to prevent sticking. Customize vegetables and garnishes to your liking. This salad is best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg