Description
Indulge in the vibrant flavors of this Thai noodle salad, a delightful combination of fresh vegetables and gluten-free noodles, perfect for any occasion. Whether you’re looking for a quick weeknight meal or a colorful side dish for gatherings, this recipe delivers with its crunchy veggies and creamy peanut sauce. Ready in under 30 minutes, it’s not only nutritious but also bursting with flavor, making it an ideal choice for everyone – including those following gluten-free or plant-based diets.
Ingredients
Scale
- 12 ounces dry gluten-free noodles (rice or soba)
- 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 a large pot of salted water and cook the noodles according to package instructions until al dente. Drain and rinse under cold water.
- While the noodles cool, prepare the vegetables: slice bell peppers into thin strips, shred cabbage, and grate carrots.
- In a large bowl, combine the cooled noodles and all prepared vegetables.
- Pour half of your peanut sauce over the mixture and toss until well combined. Add more sauce to taste.
- Garnish with cilantro and crushed peanuts before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 350
- Sugar: 6g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg