Thai Salad with Peanut Butter Sauce
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!
Ingredients
Dressing Ingredients
- ¼ cup crunchy peanut butter
- ¼ cup rice vinegar
- ⅓ cup soy sauce
- ½ 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
- ¼ cup green onions green parts only, chopped
- ⅓ 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.
