Description
This Thai noodle salad is a delightful fusion of vibrant flavors and textures, perfect for those busy weeknights or as a crowd-pleasing side at your next gathering. Within just 30 minutes, you can whip up this gluten-free, plant-based dish featuring crunchy vegetables and a rich, creamy peanut sauce. Each bite bursts with freshness, making this salad not only satisfying but also packed with nutrients to keep you energized. Whether enjoyed as a main course or meal prep for the week, this colorful salad is versatile and customizable to fit your preferences.
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 carrot
- 4 scallions (sliced)
- 1 cup edamame (defrosted)
- Peanut sauce (to taste)
- Fresh cilantro for garnish
- Crushed peanuts for garnish
Instructions
- Boil the noodles in salted water according to package instructions until al dente.
- While the noodles cook, slice the bell peppers, shred the cabbage and carrots, and prepare the scallions and edamame.
- Drain and rinse the cooked noodles under cold water; transfer to a large bowl.
- Add all vegetables to the bowl with the noodles.
- Drizzle half of the peanut sauce over the mixture; toss gently to combine.
- Garnish with cilantro, scallions, peanuts, and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling and Tossing
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 350
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg