Description
A vibrant and nutritious Thai noodle salad with crunchy vegetables and a creamy peanut dressing.
Ingredients
Scale
- ⅓ cup peanut butter
- 2 tbsp sweet chili sauce
- 1 tbsp soy sauce (tamari if gluten-free)
- 1 lime (juiced)
- 3 tbsp water (or more to thin)
- 2 cups cooked noodles (rice noodles or vegan chow mein noodles are best)
- 1½ cup edamame (thawed if using frozen)
- 1 red bell pepper (thinly sliced)
- 2 carrots (julienned)
- 1 red onion (small, diced)
- 2 cups red cabbage (thinly sliced)
- 1 handful cilantro (diced)
- 3 green onions (diced)
- 3 tbsp peanuts (crushed)
Instructions
- Prepare the peanut dressing. Combine all ingredients apart from the water in a small jar or bowl and whisk until smooth. Add water one tablespoon at a time as needed to thin.
- Make the salad. You can create salad jars by layering the dressing and ingredients in order on top if desired, or mix it all in a large bowl. Add all the ingredients, pour on the dressing, and toss.
- Enjoy immediately, or store in a sealed container in the fridge for up to four days.
Notes
Feel free to add other veggies such as cucumber or snap peas for extra crunch. Adjust the dressing consistency with more or less water.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg