Description
This Thai noodle salad is a vibrant and refreshing dish that combines crunchy vegetables with a creamy peanut sauce, creating a delicious experience perfect for any occasion. Quick to prepare in just 30 minutes, this gluten-free and plant-based salad makes an excellent choice for busy weeknights or colorful gatherings. Customize the flavor to your liking with adjustable peanut sauce, and enjoy it as a main course or side dish. With its lively mix of textures and flavors, this salad will quickly become a favorite.
Ingredients
Scale
- 12 ounces dry rice noodles
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups grated carrots
- 4 scallions
- 1 cup edamame (defrosted)
- Peanut sauce (homemade or store-bought)
- Fresh cilantro (for garnish)
- Optional: crushed peanuts
Instructions
- Boil the noodles in salted water according to package instructions until al dente. Rinse under cold water.
- While the noodles cook, slice the bell peppers, shred the cabbage, and grate the carrots.
- In a large serving bowl, combine the cooked noodles and all the prepared vegetables.
- Pour half of the peanut sauce over the mixture and toss until well combined, adjusting to taste.
- Garnish with cilantro, scallions, and crushed peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 medium bowl (300g)
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg