Crunchy Thai Peanut and Noodle Salad with Fresh Vegetables

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 cup cilantro, chopped
• 1 cup green onions, chopped
• 1 cup roasted peanuts, chopped

• 1 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 tablespoons water

Method

1. 01
   Cook the rice noodles according to package instructions. Drain and rinse under cold water. Set aside.
2. 02
   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. 03
   In a large mixing bowl, combine the cooked rice noodles, shredded red cabbage, julienned carrots, sliced cucumber, and thinly sliced bell pepper.
4. 04
   Pour the peanut dressing over the noodle and vegetable mixture. Toss well to ensure everything is evenly coated.
5. 05
   Add the chopped cilantro and green onions to the salad. Toss gently to incorporate.
6. 06
   Transfer the salad to a serving platter or individual bowls. Top with chopped roasted peanuts.
7. 07
   Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld before serving.