This Thai Salad with Peanut Butter Sauce is a hearty salad packed full of flavor with the right amount of crunch and topped with a delicious dressing!
You can get so much nutrition in this vegan salad as it’s made with rice noodles, carrot, bell peppers, cucumber pickle, red chili, fresh coriander, cashew and a delicious peanut butter dressing. Enjoy this salad anytime of the year and especially when fresh veggies are in season.
What can you eat with peanut butter sauce?
You can eat peanut butter sauce with a variety of foods. Not only is it good as a salad dressing but is also good as a dip for vegetables and spring rolls or even a marinade for meats.
Dressing Ingredients
1/4 cup crunchy peanut butter
1/4 cup rice vinegar
1/3 cup soy sauce
1/2 cup sunflower oil
2 garlic cloves, minced
1 tablespoon ginger, minced
2 tablespoons agave syrup
juice of 1 lemon
Salad Ingredients
50 g rice noodles
3 medium carrots, thinly sliced
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
1 cup cucumber pickle or fresh cucumber, cut in rings
1 red chili, cut in rings
1 cup packed fresh cilantro, chopped
1/4 cup green onions, green parts only, chopped
1/3 cup cashew nuts
Black sesame seeds
How to Make Thai Salad with Peanut Butter Sauce
Start soaking the rice noodles in a bowl of hot water.
Peanut Butter Dressing: In a small bowl, add all dressing ingredients and combine well. Taste and adjust. Set aside.
Prepare bell peppers, carrots and cucumber and toss together in a bowl. Add peanut butter dressing on the veggies and combine well.
Drain rice noodles and prepare 4 serving bowls. Divide rice noodles in 4 portions, transfer in bowls.
Divide veggie mixture in 4 portions and serve on rice noodles. Top with chili, cashew nuts, cilantro, black sesame and green onions. Toss before eating.
Store any leftovers in an airtight container in fridge for up to 2 days.
Recipe
Thai Salad with Peanut Butter Sauce
Ingredients
Dressing Ingredients
- 1/4 cup crunchy peanut butter
- 1/4 cup rice vinegar
- 1/3 cup soy sauce
- 1/2 cup sunflower oil
- 2 garlic cloves minced
- 1 tablespoon ginger minced
- 2 tablespoons agave syrup
- juice of 1 lemon
Salad Ingredients
- 50 g rice noodles
- 3 medium carrots thinly sliced
- 1 medium red bell pepper thinly sliced
- 1 medium yellow bell pepper thinly sliced
- 1 cup cucumber pickle or fresh cucumber cut in rings
- 1 red chili cut in rings
- 1 cup packed fresh cilantro chopped
- 1/4 cup green onions green parts only, chopped
- 1/3 cup cashew nuts
- Black sesame seeds
Instructions
- Start soaking the rice noodles in a bowl of hot water.
- Peanut Butter Dressing: In a small bowl, add all dressing ingredients and combine well. Taste and adjust. Set aside.
- Prepare bell peppers, carrots and cucumber and toss together in a bowl. Add peanut butter dressing on the veggies and combine well.
- Drain rice noodles and prepare 4 serving bowls. Divide rice noodles in 4 portions, transfer in bowls.
- Divide veggie mixture in 4 portions and serve on rice noodles. Top with chili, cashew nuts, cilantro, black sesame and green onions. Toss before eating.
- Store any leftovers in an airtight container in fridge for up to 2 days.
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
If you’re looking for other salad recipes, check these ones out!
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