Cold Noodle Salad with Thai Peanut Sauce
Servings: 4
This refreshing cold noodle salad is a great light lunch or yummy side for dinner. Take it to the beach and enjoy at sunset for the ultimate summer night.
Equipment
- stove
Ingredients
For Dressing:
- ¼ cup peanut butter
- 2 tbsp sesame oil toasted
- 1 tsp pure maple syrup
- 3 tbsp tamari
- 2 tbsp sweet chili sauce
- 1 tbsp sriracha
- 2 tbsp lime juice
- 1 tsp ginger root grated
- 2 garlic cloves minced
- 2 tbsp water more if needed
For Salad:
- 6 oz Asian noodles egg, lo mein, ramen, etc
- 1.5 cups carrot julienned
- 2 cups bean sprouts
- 1.5 cups green beans fresh + halved
- 1 red bell pepper finely sliced
- 2 cups cabbage shredded (red or green)
- 3 green onions stems finely sliced on the diagonal
- 1 tbsp sesame seeds preferably toasted
- ¼ cup cilantro fresh, on top
Instructions
- Prepare noodles according to the packet directions. Drain, rinse and set aside to cool.
For Dressing
- Mix together all dressing ingredients, using water only if needed to loosen.
- Steam green beans until just cooked, tender but still crisp. Drain under running water to cool.
- Chop and slice salad veggies while green beans are cooking.
- Place salad ingredients in a big bowl and toss with dressing.
- Garnish with sesame seeds and cilantro, then serve at room temp. Keeps up to 4 days in fridge.
Notes
- To make sure this salad is gluten free, read the label on the package of noodles to ensure it is certified gluten-free.
- Fresh, raw green beans are preferred, but in a pinch, canned can be used.
- Swap with the veggies you have on hand.
Nutrition
Calories: 440kcal, Carbohydrates: 69g, Protein: 9g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 7g, Sodium: 302mg, Potassium: 684mg, Fiber: 7g, Sugar: 22g, Vitamin A: 9450IU, Vitamin C: 73mg, Calcium: 113mg, Iron: 3mg