Rainbow Peanut Noodle Salad
Rainbow Peanut Noodle Salad
Ingredients
For the Salad
- 8 ounces rice vermicelli noodles
- 2 carrots, shredded or julienned
- 1 cucumber, shredded or julienned
- 2 cups red cabbage, finely shredded
- 1 red bell pepper, julienned
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons white sesame seeds, for garnish
- 1/4 cup pistachios, roughly chopped
For the Peanut Dressing
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 2 tablespoons water, or more, to thin
Instructions
- 1
Cook the rice vermicelli noodles according to package instructions. Typically, this involves soaking them in hot water for 3-5 minutes until tender. Drain well and rinse with cold water to prevent sticking and cool them down. Set aside.
⏱️ 5 min
- 2
While the noodles are cooking, prepare the peanut dressing. In a medium bowl, combine the creamy peanut butter, soy sauce, rice vinegar, honey, grated fresh ginger, minced garlic, and sesame oil. Whisk vigorously until smooth and well combined. Add 2 tablespoons of water and whisk again. If the dressing is too thick, add more water, 1 teaspoon at a time, until it reaches your desired consistency.
⏱️ 10 min
- 3
Prepare all the salad vegetables: shred or julienne the carrots and cucumber. Finely shred the red cabbage. Julienne the red bell pepper. Chop the green onions and fresh cilantro. Roughly chop the pistachios.
⏱️ 15 min
- 4
In a large mixing bowl, combine the cooled rice vermicelli noodles, shredded carrots, shredded cucumber, shredded red cabbage, julienned red bell pepper, chopped green onions, and chopped cilantro.
⏱️ 5 min
- 5
Pour the prepared peanut dressing over the salad ingredients. Toss everything together gently but thoroughly until all the noodles and vegetables are evenly coated with the dressing.
⏱️ 5 min
- 6
Divide the salad among serving plates. Garnish generously with white sesame seeds and chopped pistachios. Serve immediately, or chill for at least 15 minutes for flavors to meld.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Rainbow Peanut Noodle Salad
For the Salad
- 8 ounces rice vermicelli noodles
- 2 carrots, shredded or julienned
- 1 cucumber, shredded or julienned
- 2 cups red cabbage, finely shredded
- 1 red bell pepper, julienned
- 1/4 cup green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons white sesame seeds, for garnish
- 1/4 cup pistachios, roughly chopped
For the Peanut Dressing
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon sesame oil
- 2 tablespoons water, or more, to thin
Instructions
- 1
Cook the rice vermicelli noodles according to package instructions. Typically, this involves soaking them in hot water for 3-5 minutes until tender. Drain well and rinse with cold water to prevent sticking and cool them down. Set aside.
⏱️ 5 min - 2
While the noodles are cooking, prepare the peanut dressing. In a medium bowl, combine the creamy peanut butter, soy sauce, rice vinegar, honey, grated fresh ginger, minced garlic, and sesame oil. Whisk vigorously until smooth and well combined. Add 2 tablespoons of water and whisk again. If the dressing is too thick, add more water, 1 teaspoon at a time, until it reaches your desired consistency.
⏱️ 10 min - 3
Prepare all the salad vegetables: shred or julienne the carrots and cucumber. Finely shred the red cabbage. Julienne the red bell pepper. Chop the green onions and fresh cilantro. Roughly chop the pistachios.
⏱️ 15 min - 4
In a large mixing bowl, combine the cooled rice vermicelli noodles, shredded carrots, shredded cucumber, shredded red cabbage, julienned red bell pepper, chopped green onions, and chopped cilantro.
⏱️ 5 min - 5
Pour the prepared peanut dressing over the salad ingredients. Toss everything together gently but thoroughly until all the noodles and vegetables are evenly coated with the dressing.
⏱️ 5 min - 6
Divide the salad among serving plates. Garnish generously with white sesame seeds and chopped pistachios. Serve immediately, or chill for at least 15 minutes for flavors to meld.
⏱️ 10 min