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Asian Noodle Salad with Peanut Dressing

A vibrant and quick salad featuring rice noodles, fresh vegetables, and a creamy peanut dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian
Calories: 400
Ingredients Method Notes

Ingredients
  

Noodle Salad Base
  • 8 oz rice noodles Can substitute with whole wheat noodles or zoodles.
  • 1 cup shredded carrots
  • 1 large red bell pepper, thinly sliced
  • 1 large cucumber, thinly sliced
  • 2 medium green onions, chopped
  • 1 cup cabbage, shredded
Peanut Dressing
  • 1/2 cup peanut butter
  • 2 tablespoons soy sauce Use low-sodium soy sauce if desired.
  • 1 tablespoon honey or maple syrup Use maple syrup for a vegan option.
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • Salt and pepper to taste
Garnish
  • Chopped peanuts For garnish.
  • Cilantro For garnish.

Method
 

Preparation
  1. Cook the rice noodles according to package instructions, then drain and rinse under cold water.
  2. In a large bowl, combine the cooked noodles, shredded carrots, bell pepper, cucumber, green onions, and cabbage.
Dressing
  1. In a separate bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, salt, and pepper until smooth.
Combine
  1. Pour the peanut dressing over the noodle salad and toss until everything is well coated.
  2. Serve chilled or at room temperature, garnished with chopped peanuts and cilantro.

Notes

For best taste, serve fresh. Store leftovers in an airtight container in the fridge for up to 3 days. Avoid freezing to maintain crunchy texture.