Ingredients and Weight:
- 1 package (8 ounces) Thai rice noodles
- 1 cup shredded carrots
- 1 cup sliced celery
- 1 cup chopped red bell pepper
- 1 cup chopped cilantro
- 1/2 cup chopped green onions
- 1/4 cup sliced almonds
- 1/4 cup chopped peanuts
Dressing Ingredients:
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 1 tablespoon honey
- 1 teaspoon grated ginger
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
Preparation Time:
Cooking Time:
- 1 minute (for rice noodles)
Difficulty Level:
Preparation Method Steps:
- Cook the rice noodles according to package directions. Drain and rinse with cold water.
- In a large bowl, combine the rice noodles, carrots, celery, red bell pepper, cilantro, green onions, almonds, and peanuts.
- In a separate bowl, whisk together the dressing ingredients until smooth.
- Pour the dressing over the salad and toss to coat.
- Serve immediately or chill for later.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Carbohydrates: 40 grams
- Protein: 10 grams
Dish Characteristics:
- Refreshing and flavorful
- Vegetarian and vegan-friendly
- Customizable with various vegetables and toppings
- Suitable for American taste buds
User Comments:
- "This salad is so delicious and easy to make. It's perfect for a light lunch or dinner."
- "I love the combination of flavors and textures in this dish. The peanut dressing is especially tasty."
- "This salad is a great way to use up leftover vegetables. It's also a healthy and filling option for vegans and vegetarians."
Special Precautions and Tips:
- Make sure to use fresh ingredients for the best flavor.
- If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
- For a spicier salad, add a pinch of red pepper flakes to the dressing.
- This salad can be made ahead of time and chilled for up to 3 days.
