Ingredients
Scale
- 3.5 oz/100 g rice noodles
- 1 persian cucumber (or 1/4 english), thinly sliced
- 1.5 cups/100 g shredded red cabbage
- 1 cup/75 g matchstick or shredded carrot
- 1 cup/150 g frozen edamame, thawed
- 1/2 red bell pepper, sliced
- small bunch of cilantro
- 2 tbsp toasted peanuts, chopped
- 2 tbsp fried onions
for the peanut sauce:
- 2 tbsp crunchy peanut butter
- 3 cloves of garlic, minced
- 2 tbsp hot sauce
- 1 lime, juiced
- 2 tsp maple syrup
- 1 tsp toasted sesame oil
- salt, pepper
Instructions
- Prepare rice noodles according to package instructions. Drain and rinse with cold water. Divide between serving bowls.
- Top rice noodles with cabbage, cucumber, carrot, edamame, and bell pepper.
- For the dressing whisk together peanut sauce ingredients and 4 tablespoons of water (or more, if you want it thiner).
- Drizzle salad with peanut sauce, and top with peanuts, fried onions and cilantro. Enjoy!
- Prep Time: 15 mins