Description
A flavorful and easy-to-make Thai peanut noodle salad with crunchy vegetables and a creamy peanut dressing.
Ingredients
Scale
- 8 oz rice noodles
- 1 cup shredded cabbage
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup roasted peanuts
- 1/4 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 tbsp honey
- 1 clove garlic, minced
- 1 tsp grated ginger
- 1/4 tsp red pepper flakes
- 2 tbsp water
Instructions
- Cook rice noodles according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine cabbage, bell pepper, carrot, cilantro, and green onions.
- In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, garlic, ginger, red pepper flakes, and water until smooth.
- Add noodles to the vegetable mix and pour the peanut dressing over them.
- Toss everything together until well coated.
- Garnish with roasted peanuts before serving.
Notes
- For extra crunch, add cucumber or bean sprouts.
- Adjust spice level by adding more or less red pepper flakes.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg