Description
Thai-inspired cold noodle salad is a refreshing and vibrant dish that combines silky rice noodles with crisp vegetables and a creamy, tangy peanut dressing. This easy-to-make salad is perfect for summer picnics or as a light meal. Bursting with flavor and color, it’s sure to impress your guests and satisfy your cravings for something deliciously different.
Ingredients
Scale
- 8 oz rice noodles
- 1 cup bell peppers, thinly sliced (mixed colors)
- 1 cup cucumber, thinly sliced
- 3 tbsp peanut butter
- 2 tbsp lime juice (freshly squeezed)
- 2 tbsp low-sodium soy sauce
- 1 tbsp honey (or maple syrup)
Instructions
- Cook the rice noodles according to package instructions until tender but firm. Drain and rinse under cold water to stop cooking.
- While the noodles cook, slice bell peppers and cucumber into thin strips.
- In a bowl, whisk together peanut butter, lime juice, soy sauce, and honey until smooth. Add water if necessary for desired consistency.
- In a large bowl, combine the cooled noodles with sliced vegetables and dressing; toss well.
- Cover and chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No cooking required after initial noodle prep
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 7g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg