Description
A vibrant and flavorful salad featuring rice noodles, fresh vegetables, and a creamy peanut dressing.
Ingredients
- 8 oz rice noodles
- 1 cup shredded carrots
- 2 cups shredded purple cabbage
- 1 cup shelled edamame, cooked
- 3 scallions, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup chopped peanuts (or substitute cashews)
- Lime and sesame seeds for garnish (optional)
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons lime juice
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 2-3 tablespoons warm water, to thin if necessary
Instructions
- Cook the rice noodles according to package instructions. Set aside.
- Whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, and ginger until smooth. If too thick, add warm water gradually.
- Combine the cooked rice noodles, carrots, cabbage, edamame, peanuts, and scallions in a large bowl.
- Pour half of the dressing over the salad and toss gently until evenly coated. Add more dressing if desired.
Notes
For added protein, consider topping with shredded chicken or cubed tofu. Store any leftovers in an airtight container for up to three days.
