Description
A deconstructed Vietnamese-inspired salad featuring chilled rice noodles, crisp cabbage, and refreshing cucumber tossed with a savory-sweet peanut sauce. Topped with aromatic herbs, this light dish is perfect for meal prep or summer meals.
Ingredients
4 oz rice noodles (vermicelli)
1/2 cup creamy peanut butter (unsweetened)
1 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp honey
2 tbsp lime juice
1 clove garlic, grated
1 tbsp hoisin sauce
1/4 cup chopped fresh cilantro
1/4 cup chopped mint leaves
2 cups shredded purple cabbage
1 cucumber, julienned
1/4 tsp chili flakes (optional)
Instructions
1. Cook rice noodles according to package instructions, drain, and chill
2. Blend peanut butter, soy sauce, vinegar, honey, lime juice, garlic, and hoisin until smooth
3. In a bowl, combine chilled noodles, cabbage, cucumber, cilantro, and mint
4. Drizzle with peanut sauce and toss to coat evenly
5. Sprinkle chili flakes over individual portions
Notes
Swap noodles with brown rice vermicelli for fiber
Almond butter substitutes well for a nut-free option
Store vegetables separately from sauce for up to 24 hours
Herb substitutes: basil or lime zest
Use tamari for gluten-free version
- Prep Time: 15
- Cook Time: 5
- Category: Healthy Salad Recipes for Busy Families
- Method: Tossing
- Cuisine: Vietnamese-Inspired
Nutrition
- Serving Size: One salad portion
- Calories: 420
- Sugar: 12g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg