Description
Thai-inspired cold noodle salad is a vibrant and refreshing dish that perfectly balances flavors and textures. This easy-to-make salad features tender rice noodles, crunchy vegetables, and a creamy peanut dressing, making it an ideal choice for hot summer days or casual gatherings.
Ingredients
Scale
- 8 oz rice noodles
- 1 medium cucumber, thinly sliced
- 1 cup carrots, grated
- 1 red bell pepper, diced
- 4 green onions, sliced
- 1/4 cup creamy peanut butter
- 3 tbsp low-sodium soy sauce
- 2 tbsp fresh lime juice
- 1 tbsp honey or maple syrup
Instructions
- Cook the rice noodles according to package instructions until tender. Drain and rinse under cold water.
- While noodles cool, chop cucumbers, grate carrots, dice bell pepper, and slice green onions. Combine in a large bowl.
- In a separate bowl, whisk together peanut butter, soy sauce, lime juice, and honey or maple syrup until smooth.
- Add cooled noodles to the veggie bowl and pour dressing over everything. Toss until well combined.
- Serve in bowls garnished with crushed peanuts and extra green onions if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Customize the salad by adding proteins like shrimp or chicken. Experiment with seasonal vegetables for added color and crunch. Store leftovers in an airtight container in the fridge for up to three days.