Description
This Thai Noodle Salad is a vibrant, flavorful dish that’s perfect for quick weeknight dinners or as a refreshing side at gatherings. Featuring a delightful mix of colorful vegetables tossed in a creamy homemade peanut sauce, this plant-based and gluten-free recipe caters to various dietary preferences. With its crunchy textures and rich flavors, this salad is not only easy to prepare but also customizable to your liking. In just under 30 minutes, you can create a delicious meal that’s both satisfying and nutritious.
Ingredients
Scale
- 12 ounces dry noodles (rice or soba)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups shredded carrots
- 4 scallions (sliced)
- 1 cup edamame (defrosted)
- Peanut sauce (to taste)
- Fresh cilantro and chopped peanuts for garnish
Instructions
- Boil the noodles in salted water according to package instructions until al dente. Drain and rinse with cold water.
- Slice the red and yellow bell peppers into thin strips. Shred the cabbage and carrots using a mandoline or food processor.
- In a large bowl, combine cooled noodles, sliced vegetables, and edamame.
- Pour half of the peanut sauce over the salad and mix well; adjust sauce as desired.
- Top with fresh cilantro, chopped peanuts, and serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg