Description
This Easy Vegan Thai Noodle Salad with Peanut Dressing is refreshing and quick to prepare, making it perfect for warm days.
Ingredients
Scale
- 12 ounces dry rice noodles (brown rice noodles, linguini, soba noodles, or pad thai rice noodles), your choice
- 1 red bell pepper, chopped
- 2 cups shredded red cabbage
- 2 cups shredded or grated carrot
- 1 cup edamame (defrosted if needed)
- 4 green onions, chopped
- 1/2 cup all-natural peanut butter, smooth
- 1/3 cup water
- 2 1/2 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons maple syrup
- 1 1/2 tablespoons apple cider vinegar or lime juice
- 1 clove of garlic, minced
- 1/21/2 teaspoon dried ginger
Instructions
- Cook Rice Noodles: Bring a large pot of water to a boil. Add in the rice noodles and cook for about 10 minutes or until soft and pliable. Stir occasionally to prevent sticking. Do not overcook. Once done, immediately drain and rinse with cold water to stop the cooking process.
- Whisk Peanut Dressing: In a bowl, combine the peanut butter, soy sauce or tamari, maple syrup, lime juice or apple cider vinegar, minced garlic, and water. Whisk until you achieve a creamy, smooth mixture. Ensure there are no clumps.
- Chop Veggies: While the noodles are cooking, chop the red bell pepper, shred the cabbage, and grate the carrots. Aim for vibrant colors and a fresh texture. Do not chop too finely, as you want to maintain some crunch.
- Mix Noodles and Veggies: In a large bowl, add the cooled noodles, chopped bell pepper, shredded cabbage, grated carrot, edamame, and green onions. Toss gently to combine, ensuring even distribution without breaking the noodles.
- Pour Over Dressing: Drizzle the prepared peanut dressing over the noodle and veggie mix. Toss gently to coat all ingredients evenly with the dressing, but do not overdo it.
- Garnish and Serve: Top the salad with crushed peanuts and additional cilantro for garnish. This adds an inviting look and an extra crunch. It can be served immediately, or for more flavor, let it sit in the refrigerator for at least an hour.
Notes
- Storage Tips: Store in an airtight container in the refrigerator for up to 5 days.
- Expert Tips: Rinse the noodles immediately with cold water after cooking to prevent mushiness. If the dressing is too thick, add more water until the desired consistency is reached. Adjust the seasoning of the peanut sauce with more soy sauce or lime juice if the salad tastes bland.
- Reheating Instructions: Not applicable, serve chilled.
- Serving Suggestions: Pair with grilled marinated tofu for additional protein. Serve with lime wedges for extra zest. Add fresh herbs like basil or mint for an aromatic touch.
- Recipe Variations: For a seafood twist, add grilled shrimp. Mix in sliced cucumbers for extra crunch. Substitute almond butter for a different nutty flavor, using the same quantity.
- Ingredient Notes: Use fresh red bell peppers, crunchy carrots, and vibrant cabbage for best flavor and texture. For a nut-free option, consider using sunflower seed butter in place of peanut butter. Choose gluten-free soy sauce or tamari if needed for gluten sensitivity.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6.6g
- Sodium: 189.8mg
- Fat: 8.1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3.9g
- Protein: 5.1g
- Cholesterol: 0mg