Rainbow Veggie Noodle Salad (Print Version)
Veggie noodles tossed in a creamy Thai peanut dressing for a fresh, colorful salad that's ready in just 20 minutes.
# Ingredients:
→ Vegetables
01 -
2 medium zucchinis
02 -
2 large carrots, peeled
03 -
1 large cucumber, seeded if desired
04 -
1 red bell pepper, thinly sliced
05 -
2 spring onions, thinly sliced
06 -
2 tablespoons fresh cilantro, chopped
→ Thai Peanut Dressing
07 -
60 millilitres creamy peanut butter
08 -
30 millilitres soy sauce or tamari for gluten-free
09 -
15 millilitres freshly squeezed lime juice
10 -
15 millilitres rice vinegar
11 -
15 millilitres honey or maple syrup
12 -
5 millilitres toasted sesame oil
13 -
1 clove garlic, minced
14 -
2.5 grams fresh ginger, grated
15 -
30–45 millilitres warm water, to thin dressing
→ Toppings (optional)
16 -
2 tablespoons roasted peanuts, roughly chopped
17 -
1 tablespoon toasted sesame seeds
18 -
Additional cilantro or sliced red chili
# Steps to Follow:
01 -
Use a spiralizer or julienne peeler to make noodles from zucchini, carrots, and cucumber. Place them in a large mixing bowl.
02 -
Add sliced red bell pepper, spring onions, and chopped cilantro to the bowl containing the vegetable noodles.
03 -
In a small bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey or maple syrup, sesame oil, minced garlic, grated ginger, and 30 millilitres of warm water. Gradually add more water until the dressing is smooth and pourable.
04 -
Pour the Thai peanut dressing over the vegetable noodles and toss thoroughly to ensure even coating.
05 -
Transfer the salad to a serving dish or individual bowls. Top with roasted peanuts, toasted sesame seeds, and extra herbs or chili if desired. Serve immediately.
# Additional Notes:
01 -
Enhance protein content by adding grilled tofu, tempeh, or shredded chicken.
02 -
For a peanut-free salad, substitute with almond or sunflower seed butter.
03 -
For extra crunch, incorporate thinly sliced snap peas or red cabbage.
04 -
Pairs well with a crisp Riesling or iced green tea.