Description

A vibrant and satisfying plant-based salad with chewy rice noodles, crunchy vegetables, and a creamy, flavorful peanut dressing. This dish is perfect for meal prep, picnics, or quick weeknight dinners.

Ingredients

4 oz rice noodles (or alternative noodles of choice)
1 red bell pepper, thinly sliced
1 cup shredded carrots
1/2 cucumber, sliced into half-moons
1 cup purple cabbage, thinly sliced
1 cup edamame (shelled and steamed)
1/4 cup fresh cilantro, chopped
1/4 cup roasted peanuts, chopped
1 lime, cut into wedges
1/4 cup soy sauce
3 tbsp natural peanut butter (creamy or crunchy)
1 tbsp maple syrup
1 tbsp sesame oil
1 tbsp fresh ginger, grated
2 cloves garlic, minced
Water (to thin dressing, as needed)

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Instructions

Prepare rice noodles according to package instructions—usually soaking in warm water until tender. Rinse with cold water to stop the cooking process. Set aside in a large bowl.
Layer sliced red bell pepper, shredded carrots, cucumber, purple cabbage, edamame, and cilantro on top of the noodles in the bowl.
In a medium mixing bowl, combine soy sauce, peanut butter, sesame oil, maple syrup, grated ginger, and minced garlic. Whisk until smooth, adding warm water a little at a time until the dressing reaches a creamy, pourable consistency.
Pour the peanut dressing over the salad and toss well to coat. Garnish with roasted peanuts and extra cilantro, and serve with lime wedges.

Notes

If you want to add more protein, try incorporating tofu, tempeh, or mushrooms.
To make it spicier, add chili flakes or fresh chilies to the dressing.
This salad can be stored in the fridge for up to 3 days. Add fresh peanuts and herbs before serving for extra crunch and freshness.