Thai Noodle Salad with Peanut Dressing
A vibrant and delightful meal consisting of fresh vegetables and a luscious peanut sauce, perfect for quick dinners or gatherings.
Ingredients
Main Ingredients
- 8 oz rice noodles Use any type of rice noodles.
- 1 cup shredded carrots Freshly shredded for best flavor.
- 1 cup shredded red cabbage Adds color and crunch.
- 1 cup bell peppers, thinly sliced Use red, yellow, or green peppers.
- 1/2 cup green onions, sliced Provide a fresh flavor.
- 1/2 cup cilantro, chopped Optional, for garnish and flavor.
- 1/4 cup peanut butter Smooth or crunchy based on preference.
- 2 tbsp soy sauce Use low-sodium if preferred.
- 1 tbsp lime juice Freshly squeezed is best.
- 1 tbsp honey or maple syrup Maple syrup for a vegan option.
- 1 tbsp sesame oil Adds a nutty flavor.
- 1/2 tsp garlic, minced Enhances the flavor of the dressing.
- to taste crushed peanuts for garnish For additional crunch.
Instructions
Preparation
- Cook the rice noodles according to the package instructions, then rinse them under cold water to cool.
- In a large bowl, combine the shredded carrots, red cabbage, bell peppers, green onions, and cilantro, stirring until evenly mixed.
- In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, honey (or maple syrup), sesame oil, and minced garlic until smooth.
Assembly
- Add the cooled noodles to the vegetable mixture, then pour the peanut dressing over the top.
- Toss everything together, ensuring the noodles and vegetables are well combined with the dressing.
- Serve the salad garnished with crushed peanuts for an extra crunch.
Notes
This salad is perfect for serving cold and can be stored in an airtight container in the refrigerator for up to three days. Avoid freezing.