Description
This Thai Noodle Salad is a vibrant and refreshing dish that combines colorful vegetables with a rich homemade peanut sauce, making it a perfect option for a quick weeknight dinner or an eye-catching side for gatherings. Ready in under 30 minutes, this gluten-free and plant-based salad bursts with bright flavors and textures. Customize it by adding your favorite ingredients to make it truly your own. Enjoy this tasty, nutritious dish that’s not only satisfying but also easy to prepare!
Ingredients
Scale
- 12 ounces rice noodles
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups shredded carrots
- 4 scallions
- 1 cup edamame
- Peanut sauce (homemade)
- Chopped cilantro for garnish
Instructions
- Boil the noodles in salted water according to package instructions until al dente.
- Rinse cooked noodles under cold water to stop cooking.
- Slice the bell peppers, shred the cabbage and carrots, and chop scallions.
- In a large bowl, combine noodles and prepared vegetables.
- Pour half of the peanut sauce over the mixture and toss to coat evenly.
- Garnish with cilantro, additional peanuts, and serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approx. 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg