Ingredients
Scale
- 8 oz (225 g) rice noodles
- 1 cup (150 g) bell peppers, julienned
- 1 cup (150 g) carrots, shredded
- 1 cup (150 g) cucumber, sliced
- 2 green onions, chopped
- 1/4 cup (60 ml) fresh cilantro, chopped
- 1/4 cup (60 ml) peanut butter
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) rice vinegar
- 1 tablespoon (15 ml) honey or agave syrup
- 1 teaspoon (5 ml) sesame oil
- 1 teaspoon (5 ml) lime juice
- 1/4 cup (60 ml) water (adjust for consistency)
Instructions
- Cook the rice noodles according to package instructions; drain and rinse under cold water.
- In a large bowl, combine the noodles, bell peppers, carrots, cucumber, green onions, and cilantro.
- In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, lime juice, and water until smooth.
- Pour the peanut dressing over the salad ingredients and toss until well coated.
- Serve immediately or chill in the refrigerator for 30 minutes for enhanced flavors.
Notes
- Feel free to add proteins like grilled chicken or tofu for extra nutrition.
- This salad keeps well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: asian noodle salad, peanut dressing, quick recipe