Fresh & Zesty Thai Noodle Salad
A delightful combination of fresh veggies, vibrant herbs, and a zingy dressing that's perfect for hot days or as a light meal.
Ingredients
For the Salad
- 200 grams Rice noodles Cook according to package instructions
- 1 medium Cucumber Sliced into thin strips
- 1 medium Bell pepper Sliced into thin strips
- 2 medium Carrots Sliced into thin strips
- 200 grams Red cabbage Sliced into thin strips
- 1 cup Fresh herbs (mint, cilantro, basil) Chopped
For the Dressing
- 3 tablespoons Lime juice
- 4 tablespoons Soy sauce Use gluten-free if needed
- 2 tablespoons Peanut butter Creamy
- 1 tablespoon Honey Can substitute with maple syrup for vegan option
- 1 tablespoon Sesame oil
- ½ teaspoon Chili flakes Optional, increase for more heat
Instructions
Preparation
- Cook rice noodles according to package instructions, then rinse with cold water and set aside.
- Slice the cucumber, bell peppers, carrots, and red cabbage into thin strips.
Assembly
- In a large bowl, combine the cooked noodles with the chopped veggies and herbs.
- In a separate bowl, whisk together lime juice, soy sauce, peanut butter, honey, sesame oil, and chili flakes.
- Pour the dressing over the noodle salad and toss gently to combine.
Serving
- Serve chilled or at room temperature and enjoy!
Notes
For extra crunch, add sliced radishes or snap peas. Store leftovers in an airtight container in the refrigerator; best eaten within two days.