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Thai Salad with Rice Noodles

A vibrant Thai salad featuring crunchy vegetables and soft rice noodles, all tossed in a creamy, nutty peanut sauce. Perfect for warm days or as a refreshing side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Salad, Side Dish
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 8 oz thin rice noodles The base of the salad, providing softness and texture.
  • 4 cups shredded cabbage mix Adds a satisfying crunch and a multitude of flavors.
  • 1 large red bell pepper Contributes sweetness and color, enhancing the salad's appeal.
  • 4 stalks green onions Brings a mild onion flavor that brightens the dish.
  • 1 cup shredded carrots Offers a touch of sweetness and extra crunch.
  • 1 cup cilantro Adds a fresh herbal note that elevates the overall taste.
  • 1/2 cup dry roasted peanuts Introduces a crunchy texture and nutty flavor.
Peanut Sauce Ingredients
  • 1/2 cup honey roasted peanut butter Creates a creamy and sweet base for the dressing.
  • 2 cloves garlic Provides aromatic depth and flavor to the sauce.
  • 1 inch fresh ginger Adds a hint of spiciness and freshness.
  • 3 tbsp soy sauce Brings a savory umami flavor to the dressing.
  • 2 tbsp lime juice Introduces acidity and a tangy kick.
  • 1 tbsp rice vinegar Adds a mild tanginess that complements the peanut flavors.
  • 1 tbsp sesame oil Enhances the dressing with its rich, nutty aroma.

Method
 

Preparation
  1. Cook the rice noodles according to package directions, typically boiling them until tender.
  2. While the noodles are cooking, thinly slice the red bell pepper, green onions, and prepare the shredded cabbage, shredded carrots, and torn cilantro.
  3. In a large bowl, combine the cabbage mix, bell pepper, green onions, carrots, and cilantro, tossing them gently.
  4. In a food processor or blender, combine the honey roasted peanut butter, garlic, fresh ginger, soy sauce, lime juice, rice vinegar, and sesame oil. Blend until completely smooth.
  5. Once the rice noodles are cooked, drain them and rinse well under cold water to stop the cooking process.
  6. Add the drained noodles to the bowl with the vegetables and toss them together until well mixed.
  7. Pour about 3/4 of the peanut sauce over the salad and mix until everything is well coated.
  8. If desired, add the remaining sauce to the salad and toss once more for extra flavor.
  9. Finally, sprinkle the salad with additional cilantro and dry roasted peanuts before serving.

Notes

Rinse rice noodles thoroughly after cooking to prevent stickiness. Prepare salad just before serving to keep veggies crunchy. Adjust dressing amount to taste.