Description
Thai Noodle Salad is a vibrant and refreshing dish that combines the crunch of fresh vegetables with a creamy peanut sauce, making it a perfect quick meal for any occasion. This easy-to-make salad requires just 30 minutes, making it ideal for busy weeknights or casual gatherings. Bursting with flavor and packed with nutritious ingredients, this gluten-free and plant-based salad will satisfy both vegans and non-vegans alike. Serve it as a main course or a delightful side dish; either way, it’s sure to impress!
Ingredients
Scale
- 12 ounces dry noodles (rice or soba)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups shredded carrots
- 4 scallions
- 1 cup edamame (defrosted)
- Peanut sauce for dressing
- Fresh cilantro and crushed peanuts for garnish
Instructions
- Boil the noodles in salted water until al dente, then rinse under cold water to cool.
- Slice bell peppers, shred cabbage, and grate carrots. Combine all vegetables in a large bowl.
- Add the cooled noodles to the vegetable mixture.
- Pour peanut sauce over the salad and toss gently to combine.
- Garnish with cilantro and crushed peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 320
- Sugar: 6g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg