Yields: 3–4 servings
Time: 20 minutes
🛒 Ingredients:
For the salad:
- 6 oz (170g) rice noodles or soba noodles
- 1 cup red cabbage, shredded
- 1 carrot, julienned or shredded
- ½ red bell pepper, thinly sliced
- ½ cucumber, julienned
- ¼ cup chopped cilantro
- 2 green onions, sliced
- Optional: edamame, chopped peanuts, sesame seeds
For the peanut dressing:
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce or tamari
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon maple syrup or honey
- 1 teaspoon toasted sesame oil
- 1 small garlic clove, grated
- 1–2 tablespoons warm water to thin
🥢 Directions:
- Cook the noodles:
Prepare noodles according to package directions. Rinse under cold water and drain well. - Make the dressing:
In a bowl or jar, whisk together all dressing ingredients until smooth and creamy. Add water a bit at a time to reach pourable consistency. - Toss the salad:
In a large bowl, combine noodles with veggies and herbs. Pour over dressing and toss to coat evenly. - Top & serve:
Sprinkle with sesame seeds, chopped peanuts, or extra herbs. Serve chilled or at room temp.
🌀 Tips & Swaps:
- Add protein: Tofu, grilled chicken, or shrimp go great with this.
- Spicy version: Add a dash of sriracha or chili flakes to the dressing.
- Meal prep: Keeps well in the fridge for 3–4 days – just keep the dressing separate until serving for best texture.
Want a nut-free version or a low-carb alternative using zucchini noodles? I can help with that too!
