Description
A vibrant, easy-to-make cold Thai peanut rice noodle salad that’s vegan, gluten-free, and packed with fresh veggies and a creamy peanut butter sauce.
Ingredients
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6 ounces dry Pad Thai-style rice noodles
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4 cups shredded organic red cabbage
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1 red bell pepper, finely sliced
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3 scallions, sliced
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½ bunch cilantro, chopped
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¼ cup roasted, crushed lightly salted peanuts (optional garnish)
Peanut Sauce:
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1 teaspoon grated fresh ginger
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1 clove garlic, grated
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¼ cup natural peanut butter (or almond butter)
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¼ cup fresh orange juice
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Juice of 1 lime
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⅛ cup coconut aminos (or soy sauce, not gluten-free)
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⅙ cup honey, agave, or maple syrup
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⅛ cup sesame oil
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¼ teaspoon chili crunch or sriracha
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½ teaspoon salt
Instructions
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Cook rice noodles according to package instructions. Drain and rinse with cold water.
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In a large bowl, combine cabbage, bell pepper, scallions, and cilantro.
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Whisk or blend peanut sauce ingredients until smooth.
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Add noodles to vegetables and toss with peanut sauce, adding sauce gradually.
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Top with crushed peanuts and extra lime juice if desired. Serve chilled or at room temperature.
- Prep Time: 15
- Cook Time: 8