Ingredients
Scale
Gathering the right ingredients is key to making this salad shine, and you likely have most of them in your pantry. Here’s what you’ll need to whip up this delightful dish:
- 8 ounces rice noodles (or your favorite noodle)
- 1 cup shredded carrots
- 1 bell pepper, thinly sliced (red or yellow for color)
- 1 cup cucumber, julienned
- 1/2 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 cup peanuts, crushed (or cashews for a twist)
- 1/4 cup soy sauce (or tamari for gluten-free)
- 1 tablespoon peanut butter
- 1 tablespoon lime juice (freshly squeezed)
- 1 teaspoon honey (or maple syrup for a vegan option)
- 1 teaspoon sesame oil
- 1 clove garlic, minced
Instructions
- Start by cooking the rice noodles according to the package instructions. This usually takes about 6-8 minutes. Make sure not to overcook them!
- While the noodles are cooking, prep your vegetables. I love to involve my kids in this step; they enjoy helping out and it teaches them about fresh ingredients.
- In a small bowl, whisk together the soy sauce, peanut butter, lime juice, honey, sesame oil, and minced garlic until smooth. This dressing is a game changer—it’s creamy, tangy, and simply delicious!
- Once the noodles are cooked, drain and rinse them under cold water to stop the cooking process. This also helps keep them from clumping together.
- In a large mixing bowl, combine the noodles, shredded carrots, bell pepper, cucumber, green onions, and cilantro.
- Pour the dressing over the salad, tossing gently to combine all the ingredients. I always taste at this point to see if it needs a little more lime or honey.
- Finally, sprinkle the crushed peanuts on top for that added crunch. Serve immediately and enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International