Ingredients
Scale
- 8 oz rice noodles
- 1 cup shredded carrots
- 2 cups shredded purple cabbage
- 1 cup shelled edamame, cooked
- 3 scallions, thinly sliced
- 1/4 cup cilantro, chopped
- 1/4 cup chopped peanuts or cashews
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon 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
Instructions
- Cook rice noodles according to package instructions; drain and set aside.
- In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey (or maple syrup), sesame oil, minced garlic, and grated ginger until smooth. If too thick, add warm water gradually.
- In a large bowl, combine cooked noodles with carrots, cabbage, edamame, peanuts (or cashews), and scallions. Drizzle half the dressing over the top and toss to coat. Adjust with more dressing if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Thai
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg