Crunchy Thai Peanut and Noodle Salad with Fresh Vegetables
20m PREP
10m COOK
4 SERVINGS
350 CAL/SERV
Overview
A vibrant and crunchy salad featuring a medley of fresh vegetables and noodles, tossed in a creamy Thai peanut dressing.
Macronutrients per serving
72
grams
Protein
12.0g 17%
Fat
15.0g 21%
Carbs
45.0g 63%
Rich in nutrients
Vitamin C
60% DV
Supports immune function
Fiber
24% DV
Aids in digestion
Vitamin A
80% DV
Important for vision and immune health
Iron
15% DV
Essential for blood production
Omega-3
5% DV
Supports heart health
Ingredients
Main Ingredients
- 8 ounces rice noodles
- 2 cups red cabbage shredded
- 1 cup carrots julienned
- 1 cup cucumber sliced
- 1 cup bell pepper thinly sliced
- 1/4 cup cilantro chopped
- 1/4 cup green onions chopped
- 1/4 cup roasted peanuts chopped
Peanut Dressing
- 1/4 cup peanut butter creamy
- 2 tablespoons soy sauce low-sodium
- 1 tablespoon lime juice freshly squeezed
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
- 2-3 tablespoons water
Instructions
- 1 Cook the rice noodles according to package instructions. Drain and rinse under cold water. Set aside.
- 2 In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, grated ginger, minced garlic, and water until smooth and well combined.
- 3 In a large mixing bowl, combine the cooked rice noodles, shredded red cabbage, julienned carrots, sliced cucumber, and thinly sliced bell pepper.
- 4 Pour the peanut dressing over the noodle and vegetable mixture. Toss well to ensure everything is evenly coated.
- 5 Add the chopped cilantro and green onions to the salad. Toss gently to incorporate.
- 6 Transfer the salad to a serving platter or individual bowls. Top with chopped roasted peanuts.
- 7 Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld before serving.