Description
Fresh and vibrant vermicelli rice noodle salad with a flavorful peanut lime dressing.
Ingredients
Scale
- 4 oz vermicelli rice noodles, dry
- 3 cup romaine lettuce, chopped
- 1 cup carrots, shredded
- 2 cups purple cabbage, shredded
- 1 cup cucumbers, diced
- 3 stalks green onion, finely chopped
- ¼ cup fresh mint, finely chopped
- ½ cup fresh cilantro, finely chopped
- ¼ cup thai basil, finely chopped
- 1 cup edamame, cooked
- ¼ cup peanuts, chopped
- ¼ cup natural peanut butter
- 1 lime, juiced
- 1 clove garlic, finely minced
- 1 Tbsp ginger root, finely grated
- 2 Tbsp low sodium soy sauce
- 2 Tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 Tbsp honey
- ½ tsp crushed red pepper flakes
- 2–4 Tbsp water, as needed to thin it out
Instructions
- Cook noodles according to the package instructions. Drain and rinse under cold water right when they’re done cooking.
- While they cool, make the dressing by whisking all the dressing ingredients in a small bowl or blending them in a food processor or blender.
- Combine the noodles, vegetables, herbs, edamame, and peanuts in a large bowl.
- drizzle the dressing on top and toss everything until well combined and coated in the dressing.
- Hint: if you prefer a saucier bowl, double up on the peanut lime dressing.
Notes
- This salad can be served cold or at room temperature.
- Feel free to add any other vegetables you like.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg