Thai Noodle Salad
Ingredients
The salad
-
6
ounces
dry noodles
-
4
cups
shredded veggies (red cabbage, carrots, radish)
-
1
each
red bell pepper
-
3
each
scallions
-
½
bunch
cilantro
-
1
tablespoon
jalapeño
-
¼–½
cup
roasted, crushed peanuts (optional garnish)
The peanut sauce
-
5
slices
ginger
-
2
cloves
garlic
-
½
cup
peanut butter
-
½
cup
fresh orange juice
-
⅓
cup
fresh lime juice
-
¼
cup
soy sauce
-
⅓
cup
honey, agave, or maple syrup
-
¼
cup
toasted sesame oil
-
1–1½
teaspoons
cayenne pepper
-
1
teaspoon
salt
Instructions
- Cook the noodles according to package directions, then drain and chill.
- Blend the peanut sauce ingredients until smooth.
- In a large bowl, combine the shredded veggies, bell pepper, scallions, cilantro, and jalapeño.
- Add the cold noodles to the bowl and toss everything together.
- Pour peanut sauce over the salad and mix well, reserving some sauce for leftovers.
- Taste and adjust seasoning if necessary, then serve garnished with peanuts and cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
286
Total fat
13g
Total carbohydrates
39.9g
Total protein
3.8g
Sodium
374mg
Cholesterol
0mg
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