Thai Noodle Salad with Peanut Dressing

This Thai Noodle Salad is the salad version of a summer roll. It is simple and easy to prepare, a perfect quick weeknight meal. It comes together in just 10 minutes, and you can modify and add any vegetables you’d like. For more protein, you can add tofu. The type of noodle can also be modified – this recipe is delicious with rice noodles, but can also be made with glass noodles or brown rice noodles. You can even skip rice noodles altogether and try it with zoodles (zucchini noodles), cucumber noodles, carrot noodles or the veggie noodle of your choice. The options are endless to make this salad your own.

If you like to meal prep, this is the perfect vegan recipe. You can cut up all the veggies in advance, or buy them precut. The dressing can also be prepared in advance, just keep them separate to avoid having soggy vegetables.

This recipe comes to us from Zheel Patel of @zheelicious.

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Ingredients:

• 1 package rice noodles, cooked according to packaged direction
• 1/2 red onion, thinly sliced
• 1 cucumber, deseeded and sliced
• 1/2 cup red cabbage, shredded
• 1/2 cup carrots, shredded
• 1/2 jalapeño, deseeded and sliced
• Handful of edamame beans, cooked
• Cilantro (optional)
• Chopped peanuts (optional)

For Peanut Dressing:

• 1 tbsp. peanut butter
• 1/2 tbsp. soy sauce
• 1 tsp. vinegar
• 2 tsp sambal oelek
• 1 tsp. sesame oil
• 1 tsp. agave nectar
• 1 garlic clove
• 1 inch ginger
• Salt to taste

Directions:

1. In a blender blend all the dressing ingredients together until everything is incorporated. Set aside until ready to use.

2. In a large bowl add the cooked noodle and all the chopped vegetables.

3. Drizzle with dressing and mix well.

4. Top it with cilantro and peanuts, if desired.