Cool Thai Peanut Noodle Salad
Colorful and quick Thai noodle salad with a red cabbage, kale and noodles tossed in a tangy peanut-lime dressing.
Ingredients
Thai Peanut Dressing
- ¼ cup (60 ml) Thai peanut sauce
- 3 tablespoons fresh lime juice
- 2 tablespoons pure maple syrup
- 2 tablespoons toasted peanut oil or sesame oil
- 1 tablespoon tamari or soy sauce
- 1 tablespoon grated fresh ginger
- 1 clove garlic finely chopped
- 2 teaspoons Korean chili pepper (gochugaru) or ½ teaspoon crushed red chili or cayenne
Salad
- 4 ounces udon, ramen or pad Thai noodles cooked, rinsed under cold water and drained
- 4 cups (175 g) shredded red or green cabbage or a combination
- 2 cups (135 g) green or purple kale sliced into ribbons
- 3 green onions sliced on the diagonal
- ½ cup (80 g) thinly sliced red onion
- ½ red or orange bell pepper seeded and sliced into matchsticks
- ½ cup fresh cilantro leaves
- 2 tablespoons crushed unsalted peanuts or cashews
Instructions
Make the dressing
- Stir all ingredients together in a medium bowl until blended.
Make the slaw
- Add the cold noodles to a serving bowl with the cabbage, kale, onions, bell pepper and cilantro.
- Pour the dressing over the noodles and toss together with tongs. Top with the chopped nuts and serve.
Notes
Make ahead: The salad will keep for an hour or two at room temperature and up to 2 days refrigerated. Because time allows the sturdy cabbage to absorb all the flavors, it will taste even better!
Nutrition
Calories: 161kcalCarbohydrates: 19gProtein: 5gFat: 8gSodium: 508mgFiber: 2gSugar: 10g
