Description
A refreshing and vibrant Cold Thai Noodle Salad that combines fresh vegetables, herbs, and a zesty dressing for a perfect summer dish.
Ingredients
Scale
- 8 oz rice noodles
- 1 cup shredded carrots
- 1 cup bell peppers, thinly sliced
- 1 cup cucumber, julienned
- 1/2 cup red cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup peanuts, crushed
- 3 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp sesame oil
- 1 tbsp honey or agave syrup
- 1 tsp chili flakes (optional)
Instructions
- Cook the rice noodles according to package instructions, then drain and rinse under cold water.
- In a large bowl, combine the cooked noodles, carrots, bell peppers, cucumber, red cabbage, cilantro, and green onions.
- In a separate bowl, whisk together the soy sauce, lime juice, sesame oil, honey, and chili flakes.
- Pour the dressing over the salad and toss to combine.
- Top with crushed peanuts before serving.
Notes
- For a vegan option, use agave syrup instead of honey.
- Feel free to add protein such as grilled chicken or tofu for a heartier meal.
- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Cold Thai Noodle Salad, Thai salad, summer salad, vegan salad, refreshing salad