Ingredients
8 oz rice noodles
1 cup shredded carrot
1/2 cup thinly sliced red cabbage
1/2 cup julienned bell pepper (any color)
1/2 cup matchstick-cut cucumber
2 tbsp chopped cilantro
1/4 cup roasted peanuts
2 tbsp chopped green onions
Peanut dressing (1/2 cup peanut butter, 2 tbsp lime juice, 1 tbsp maple syrup or honey, 1 tbsp tamari, 1 tsp chili flakes, 1 tsp sesame oil, 2-3 tbsp warm water to loosen)
Ice cubes for serving
Instructions
1. Boil rice noodles according to package instructions (about 2 minutes), then drain and rinse with cold water to cool.
2. In a bowl, toss noodles with shredded carrot, red cabbage, bell pepper, cucumber, and green onions
3. In a separate bowl, whisk peanut butter, lime juice, maple syrup, tamari, chili flakes, and sesame oil until smooth. Gradually add warm water to reach desired consistency.
4. Toss cooled noodles and veggies with dressing until fully coated.
5. Top with chopped cilantro, roasted peanuts, and chill in fridge with ice cubes before serving.
Notes
Let the salad rest for 10-15 minutes to allow flavors to meld
Swap rice noodles with quinoa or soba for alternative options
Dressing can be stored in an airtight jar in the fridge for up to 3 days
Add grilled tofu for extra protein if desired
Best served within 24 hours for optimal freshness
- Prep Time: 20
- Cook Time: 10
- Category: Mediterranean Mornings
- Method: Stir-Fry
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 8g
- Sodium: 380mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg