Peanut Rice Noodle Salad
Peanut Rice Noodle Salad is a cold Asian-style salad made with tender noodles, crisp vegetables, and a spicy, tangy, peanut dressing. Vegan.
Servings: 4
Calories: 328kcal
Ingredients
For the Salad:
- 4 oz rice noodles thin or medium-width
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper diced
- 1 cucumber diced
- ¼ cup chopped fresh cilantro
- 2 scallions spring onions, chopped
- ¼ cup chopped roasted peanuts
- Lime wedges to serve
For the Peanut Sauce:
- ⅓ cup smooth peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup (use maple syrup to make it vegan)
- 1-2 teaspoons sriracha adjust to taste
- 1 teaspoon grated fresh ginger
- 1 garlic clove minced
- 2-4 tablespoons warm water to thin
Instructions
- Cook rice noodles according to package instructions. Drain, rinse with cold water, and set aside.
- In a bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sriracha, ginger, and garlic. Gradually add the warm water until the sauce reaches a pourable consistency.
- In a large mixing bowl, combine the cooled noodles, cabbage, carrots, bell pepper, cucumber, cilantro, and scallions.
- Pour the peanut sauce over the salad and toss well to coat everything evenly.
- Top with chopped peanuts and serve with lime wedges.
- Tips: Chill the salad for 30 minutes before serving for even better flavor.
Nutrition
Calories: 328kcal | Carbohydrates: 46g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 731mg | Potassium: 599mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6643IU | Vitamin C: 58mg | Calcium: 69mg | Iron: 2mg