Description
Indulge in the vibrant flavors of this Thai Noodle Salad, a delightful dish that brings together fresh vegetables, gluten-free noodles, and a rich homemade peanut sauce—all ready in under 30 minutes. Perfect for busy weeknights or as a colorful side for gatherings, this refreshing salad is not only plant-based but also customizable to suit your taste preferences.
Ingredients
Scale
- 12 ounces dry gluten-free noodles (rice or soba)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups grated carrot
- 4 scallions (sliced)
- 1 cup edamame (defrosted)
- 1 batch peanut sauce
- Fresh cilantro and crushed peanuts for garnish
Instructions
- Boil noodles in salted water according to package instructions until tender, then rinse under cold water.
- Wash and slice the vegetables into thin strips.
- In a large serving bowl, combine the rinsed noodles and sliced vegetables.
- Pour half of the peanut sauce over the salad and mix gently. Adjust sauce according to taste.
- Garnish with fresh cilantro, scallions, and crushed peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 6g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg