Asian Noodle Salad with Peanut Dressing
Ingredients:
8 ounces rice noodles
1 cup shredded carrots
1 cup red bell pepper, thinly sliced
1 cup cucumber, julienned
1 cup red cabbage, shredded
1/2 cup green onions, chopped
1/4 cup chopped fresh cilantro
1/4 cup chopped peanuts (for garnish)
For the peanut dressing:
1/4 cup creamy peanut butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 clove garlic, minced
2-3 tablespoons water (to thin, as needed)
Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
In a large bowl, combine the cooked noodles, shredded carrots, red bell pepper, cucumber, red cabbage, green onions, and cilantro. Toss gently to combine.
In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic until smooth. If the dressing is too thick, add water one tablespoon at a time until desired consistency is reached.
Pour the peanut dressing over the noodle salad and toss until everything is well coated.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Before serving, sprinkle with chopped peanuts for added crunch.
Serves 4.
Nutritional Information (per serving):
Calories: 320
Net Carbs: 40g
Protein: 10g
Fat: 14g
For added protein, consider adding grilled chicken, shrimp, or tofu. You can also substitute the vegetables based on seasonal availability or personal preference, such as using snap peas or edamame. For a spicier kick, add a dash of sriracha or red pepper flakes to the dressing.