Description
A vibrant salad that combines peanut butter, fresh vegetables, and rice noodles, perfect as a main dish or a side.
Ingredients
- 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 (to thin sauce)
Instructions
- Cook the rice noodles according to the package directions, then drain and rinse them under cold water to halt the cooking process.
- While the noodles cool, prepare all the vegetables: shred the carrots, thinly slice the red bell pepper, and chop the purple cabbage.
- In a small mixing bowl, whisk together the creamy peanut butter, soy sauce, lime juice, honey or maple syrup, grated ginger, sesame oil, and warm water until smooth.
- In a large mixing bowl, add the cooled rice noodles and all the prepared vegetables.
- Pour the peanut dressing over the noodles and vegetables. Toss gently until everything is evenly coated.
- Serve immediately, topped with the chopped peanuts for added crunch.
Notes
Can be made ahead of time for deeper flavor. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai