Ingredients and Weight:
- 1 pound dried rice noodles
- 1 head of red cabbage, shredded (1 cup)
- 1 cup shredded carrots
- 1/2 cup shredded bell peppers (any color)
- 1 cup sliced cucumbers
- 1/2 cup bean sprouts
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Dressing:
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup peanut butter
- 1/4 cup sesame oil
- 2 tablespoons honey
- 1 tablespoon Sriracha sauce (optional, for spiciness)
Preparation Time:
Cooking Time:
- 5 minutes for cooking the noodles
Difficulty Level:
Preparation Method Steps:
- Cook the rice noodles according to package instructions. Drain and rinse with cold water.
- In a large bowl, combine the noodles, cabbage, carrots, bell peppers, cucumbers, bean sprouts, cilantro, and peanuts.
- In a separate bowl, whisk together the soy sauce, rice vinegar, peanut butter, sesame oil, honey, and Sriracha (if desired).
- Pour the dressing over the noodle mixture and toss to coat.
- Serve immediately or chill for later.
Nutritional Information:
- Calories: 250 per serving
- Protein: 10 grams
- Carbohydrates: 40 grams
- Fat: 10 grams
Dish Characteristics:
- Refreshing and flavorful
- Colorful and visually appealing
- Easy to make and can be customized to taste
User Comments:
- "This salad is so delicious and satisfying. The Thai flavors are perfect and the noodles are cooked perfectly."
- "I love that this salad is vegetarian but it still has a lot of flavor. The peanut dressing is especially good."
- "This is a great salad to bring to potlucks because it's easy to make and everyone loves it."
Special Precautions and Tips:
- For a gluten-free option, use gluten-free rice noodles.
- If you don't have peanut butter, you can substitute another nut butter such as almond butter or cashew butter.
- Add more Sriracha to taste for a spicier salad.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
