Cool Thai Peanut Noodle Salad Recipe

Sweet and sour Thai noodle salad made with noodles, red cabbage, and kale tossed in a peanut-lime sauce.

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 ribbon – ▢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 matchstick – ▢½ cup fresh cilantro leave – ▢2 tablespoons crushed unsalted peanuts or cashew

INGREDIENTS

Make the dressing In a medium bowl, mix all the ingredients together until they are well combined.

INSTRUCTIONS

STEP 1

Get the salad ready. Put the cabbage, kale, onions, bell pepper, and parsley in a bowl. Then add the cold noodles.

STEP 2

As soon as the dressing has been poured over the noodles, mix them together using tongs.

STEP 3

Sprinkle the chopped nuts over top, and then serve.

STEP 4

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