Thai Noodle Salad

This vibrant Thai Noodle Salad combines fresh vegetables and hearty noodles with a zesty peanut-lime dressing, creating a delightful balance of flavors and textures. Perfect for a light meal or as a side dish, this vegan delight is both refreshing and satisfying.

Ingredients

• Rice noodles - 100 grams
• Red bell pepper - 1 medium, thinly sliced
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, grated
• Red cabbage - 100 grams, shredded
• Green onions - 2, chopped
• Cilantro - 15 grams, chopped
• Peanuts - 30 grams, crushed
• Lime juice - 2 tablespoons
• Soy sauce - 1 tablespoon
• Peanut butter - 1 tablespoon
• Maple syrup - 1 teaspoon
• Sesame oil - 1 tablespoon
• Chili flakes - 1/2 teaspoon (optional)

Steps

1. Cook the rice noodles according to package instructions, then drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the cooked rice noodles, sliced bell pepper, julienned cucumber, grated carrot, shredded red cabbage, chopped green onions, and chopped cilantro.
3. In a separate small bowl, whisk together the lime juice, soy sauce, peanut butter, maple syrup, sesame oil, and chili flakes until smooth.
4. Pour the dressing over the noodle and vegetable mixture, tossing gently to combine and coat everything evenly.
5. Serve the salad in bowls, garnishing with crushed peanuts on top.
6. Enjoy your refreshing Thai Noodle Salad!

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 50 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and antioxidants from fresh vegetables.
• Provides healthy fats from peanut butter and peanuts.

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