Thai Peanut Noodle Salad

• servings: 2 servings
• active time: 20 minutes
• total time: 25 minutes

Ingredients

8 oz rice noodles

1 cup shredded carrots

2 cups shredded purple cabbage

1 cup shelled edamame, cooked according to package directions

3 scallions, thinly sliced

1/4 cup cilantro, chopped

1/4 cup chopped peanuts (can sub cashews)

fresh cilantro, lime and sesame seeds to garnish (optional)

Optional: shredded chicken or cubed tofu for extra protein.

1/4 cup creamy peanut butter

2 tablespoons soy sauce (or tamari for gluten-free)

2 tablespoons lime juice

1 tablespoons honey or maple syrup

1 tablespoon sesame oil

1 garlic clove, minced

1 teaspoon grated fresh ginger

2-3 tablespoons warm water, to thin if necessary

Directions

Prepare Rice Noodles

Cook the rice noodles according to the package instructions. Set aside.

Make the Thai Peanut Dressing

In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey, sesame oil, garlic and grated ginger, until smooth. If the dressing is too thick, add warm water, one tablespoon at a time, until desired consistency is reached. Set aside.

Assemble the Salad

In a large mixing bowl, combine the cooked rice noodles, shredded carrots, shredded cabbage, shelled edamame, chopped peanuts, and sliced scallions. Pour half the prepared Thai peanut dressing over the salad ingredients. Gently toss everything together until the salad is evenly coated with the dressing. Taste and add more dressing as desired. (I like to keep some set aside to add on top.) You can optionally top this salad with some shredded chicken or tofu for extra protein!

Nutrition

• Serving Size: 1/4 of the recipe
• Calories: 359
• Total Fat: 16g
• Total Carbohydrate: 42g
• Dietary Fiber: 6g
• Total Sugars: 5g
• Protein: 13g