Description
Thai Noodle Salad is a vibrant, refreshing dish that’s packed with delicious flavors and textures. Perfect for a quick weeknight dinner or as a colorful side at gatherings, this salad combines gluten-free noodles with a creamy peanut sauce and an assortment of fresh vegetables. In just under 30 minutes, you can whip up this nutrient-rich meal that’s not only satisfying but also ideal for plant-based eaters. With the option to customize ingredients, this salad is versatile enough to suit any occasion.
Ingredients
Scale
- 12 ounces dry rice or soba noodles
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups grated carrots
- 4 scallions, sliced
- 1 cup defrosted edamame
- Peanut sauce (homemade or store-bought)
- Chopped cilantro for garnish
- Optional: crushed peanuts
Instructions
- Boil a large pot of salted water and cook the noodles according to package instructions until al dente. Drain and rinse under cold water.
- While the noodles cook, slice the bell peppers, shred the cabbage, and grate the carrots.
- In a large bowl, combine the noodles with the prepared vegetables.
- Drizzle half of the peanut sauce over the noodle mix; toss gently until evenly coated. Add more sauce as desired.
- Garnish with cilantro and crushed peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 350
- Sugar: 6g
- Sodium: 245mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg