Thai Noodle Salad with Peanut Dressing
A fresh light meal that's perfect when you want something that's healthy (but still smothered in peanut sauce). ;)
Servings: 4
Ingredients
For the salad:
- 8 oz thick rice noodles dry
- 1 small head romaine lettuce chopped
- 1/4 head red cabbage shredded
- 1 red bell pepper sliced
- 1 carrots peeled and grated
- 4 green onions sliced
- 1 mango sliced
- 1/4 tablespoon(s) cilantro chopped
- 1/4 tablespoon(s) roasted salted peanuts chopped
For the dressing:
- 1/4 tablespoon(s) natural peanut butter (smooth or creamy)
- 1 1/2 tablespoon(s) lime juice
- 1 1/2 tablespoon(s) water
- 1 1/2 tablespoon(s) brown sugar
- 2 teaspoon(s) rice wine vinegar
- 2 teaspoon(s) soy sauce (gluten-free if preferred)
- 1 teaspoon(s) sesame oil
- 1/2 teaspoon(s) sriracha (omit if you don't like spice)
- 1/2 teaspoon(s) fresh ginger minced or grated
- 1 clove(s) garlic minced or pressed
Instructions
- Bring a large pot of water to a boil and cook the noodles according to package instructions. Drain and rinse with cold water.
- Make the dressing by placing all the dressing ingredients together in a small bowl and whisking until smooth.
- To serve, mix the noodles with the vegetables, mango, cilantro, peanuts and the dressing.
Notes
Soy-Free: for soy-free, substitute a soy sauce for a soy-free option such as coconut aminos.
Nutrition
Serving: 1serving (recipe makes 4 servings) | Calories: 339kcal | Carbohydrates: 74g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 334mg | Potassium: 797mg | Fiber: 8g | Sugar: 18g | Vitamin A: 18380IU | Vitamin C: 99mg | Calcium: 115mg | Iron: 3mg
Find it online:
https://www.easyveganmealplan.com/recipe/thai-noodle-salad-with-peanut-dressing/