Thai Noodle Salad

Looking for a tasty and healthy salad recipe? Look no further than this Thai Noodles Salad! This wonderful recipe is packed with delicious flavors and healthy fresh veggies. It's perfect for a quick and easy main dish, or as a side dish at your next party or summer BBQ.

5 from 16 votes

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Course: Salad

Cuisine: asian

Keyword: BBQ, salad, side

Prep Time: 20

Cook Time: 8

Total Time: 28

Servings:

Calories: 249kcal

Author: Sophie Viau

Ingredients

8 ounces rice noodles
2 carrots grated
¾ cup purple cabbage shredded or thinly sliced,if you are in a hurry, use coleslaw mix
1 yellow bell pepper diced
2 shallots diced

Peanut Butter dressing

¼ cup vegetable or olive oil
¼ cup rice wine vinegar
2 tablespoon honey
¼ cup peanut butter creamy
2 tablespoon soy sauce

Garnish

½ cup fresh cilantro finely chopped
crushed peanuts
green onion
sesame seeds

Instructions

In a large pot of water, begin by cooking the rice noodles according to the package directions. Once cooked, drain and rinse with cold water to stop the cooking process.
While the noodles are cooking, take this time to wash and prepare your vegetables. Grate the carrots and shred the purple cabbage diced the bell pepper and the shallot.
In a small bowl, whisk together the oil, rice wine vinegar, honey, peanut butter, and soy sauce. This will create a delightful and smooth peanut sauce.
In a large bowl, combine the cooked rice noodles with the grated carrots and shredded purple cabbage. Pour the peanut sauce on top and toss until everything is evenly coated. Top cilantro and other garnish of your choice.

Notes

Place the Asian noodle salad in an airtight container and leave it in the fridge for 3-4 days max. Do not freeze, as the texture will change, and the salad will get soggy.

Nutrition