Thai Peanut Noodle Salad Flavorful and Fresh Meal

Ingredients

• 8 ounces rice noodles
• 1 cup shredded carrots
• 1 bell pepper thinly sliced (any color)
• 1 cucumber julienned
• 1 cup red cabbage, shredded
• 0.5 cup green onions, sliced
• 0.25 cup fresh cilantro, chopped
• 0.25 cup chopped peanuts (optional, for garnish)
• 0.25 cup creamy peanut butter
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 2 tablespoons lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 tablespoon warm water (to thin)

Instructions

1. Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
2. In a medium bowl, whisk together the peanut butter, soy sauce, sesame oil, lime juice, honey or maple syrup, ginger, and garlic until smooth. Add warm water gradually until the dressing reaches your desired consistency.
3. In a large mixing bowl, combine the cooked rice noodles, shredded carrots, bell pepper, cucumber, red cabbage, green onions, and cilantro.
4. Pour the peanut dressing over the noodle mixture and toss gently until everything is evenly coated.
5. Let the salad sit for about 10 minutes to allow the flavors to meld.
6. Serve the salad in bowls, garnished with chopped peanuts and additional cilantro if desired.