Description
Discover the vibrant flavors of Thai Noodle Salad, a refreshing and nutritious dish that’s perfect for any occasion. This colorful salad combines fresh vegetables like bell peppers and purple cabbage with chewy noodles, all coated in a rich homemade peanut sauce. Ready in under 30 minutes, it’s ideal for quick weeknight dinners or as a crowd-pleasing option at parties. Gluten-free and plant-based, this salad caters to various dietary preferences, ensuring everyone can enjoy its delightful fusion of tastes.
Ingredients
Scale
- 12 ounces dry rice or soba noodles
- 1 red bell pepper
- 1 yellow bell pepper
- 2 cups shredded purple cabbage
- 2 cups shredded carrots
- 4 scallions (sliced)
- 1 cup edamame (defrosted)
- Peanut sauce (homemade or store-bought)
- Chopped cilantro (for garnish)
- Optional: crushed peanuts
Instructions
- Boil the noodles in salted water according to package instructions until al dente. Drain and rinse under cold water.
- Prepare the vegetables by slicing the bell peppers and shredding the cabbage and carrots.
- In a large bowl, combine cooked noodles and prepared vegetables.
- Pour half of the peanut sauce over the mixture and toss until well coated. Adjust sauce to taste.
- Garnish with cilantro, scallions, and crushed peanuts if desired. Serve immediately or refrigerate.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 320
- Sugar: 6g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg