Description
This Thai noodle salad is a vibrant, flavor-packed dish that combines the crunch of fresh vegetables with a creamy peanut sauce, making it an ideal choice for busy weeknights or as a colorful side at your next gathering. Ready in under 30 minutes, this gluten-free and plant-based salad is not only quick to prepare but also highly customizable to suit your taste preferences. With nutritious ingredients like edamame and colorful bell peppers, you can enjoy a satisfying meal that’s both delicious and healthy. Whether served as a main course or as an accompaniment to grilled meats, this noodle salad is 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
- Chopped cilantro (for garnish)
- Crushed peanuts (optional)
Instructions
- Boil the noodles in salted water until al dente; rinse under cold water.
- Prepare vegetables: slice bell peppers, shred cabbage, and chop carrots.
- In a large bowl, combine rinsed noodles and all prepared vegetables.
- Pour half the peanut sauce over the mixture, tossing to coat evenly.
- Garnish with cilantro, scallions, and crushed peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg