Name: Thai Noodle Salad with Peanut Dressing Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Thai
Ingredients: ⅓ cup peanut butter; 2 tbsp sweet chili sauce; 1 tbsp soy sauce (use tamari for gluten-free option); 1 lime, juiced; 3 tbsp water (or more to thin); 2 cups cooked noodles (rice noodles or vegan chow mein noodles are best); 1½ cups edamame, thawed if frozen; 1 red bell pepper, thinly sliced; 2 carrots, julienned; 1 small red onion, diced; 2 cups red cabbage, thinly sliced; 1 handful cilantro, diced; 3 green onions, diced; 3 tbsp peanuts, crushed

Description

This Thai Noodle Salad is a vibrant and flavorful summer dish inspired by East Asian cuisine. Featuring a creamy peanut dressing and a fresh mix of colorful vegetables with tender noodles, it’s a quick and refreshing meal perfect for warm days or as a light lunch or dinner option.

Ingredients

Peanut Dressing

⅓ cup peanut butter
2 tbsp sweet chili sauce
1 tbsp soy sauce (use tamari for gluten-free option)
1 lime, juiced
3 tbsp water (or more to thin)

Salad

2 cups cooked noodles (rice noodles or vegan chow mein noodles are best)
1½ cups edamame, thawed if frozen
1 red bell pepper, thinly sliced
2 carrots, julienned
1 small red onion, diced
2 cups red cabbage, thinly sliced
1 handful cilantro, diced
3 green onions, diced
3 tbsp peanuts, crushed

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Instructions

Prepare the Peanut Dressing: In a small jar or bowl, combine the peanut butter, sweet chili sauce, soy sauce, and lime juice. Whisk thoroughly until smooth, adding water one tablespoon at a time to achieve a pourable consistency.
Assemble the Salad: In a large bowl or layered in salad jars if preferred, combine the cooked noodles, edamame, red bell pepper, carrots, red onion, red cabbage, cilantro, and green onions.
Toss with Dressing: Pour the prepared peanut dressing over the salad ingredients and toss gently but thoroughly to evenly coat everything with the dressing.
Serve or Store: Enjoy the salad immediately for the freshest taste, or store it in a sealed container in the refrigerator for up to four days to enjoy later.

Notes

If using frozen edamame, be sure to thaw them fully before including in the salad.
You can substitute peanuts with other nuts like cashews or almonds for a different crunch.
This salad can be made vegan and gluten-free by using tamari instead of soy sauce and ensuring noodles are suitable.
Adjust the amount of water in the dressing to get your preferred consistency.
For extra protein, add tofu or grilled chicken if not vegan.

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-Cook
Cuisine: Thai