Turkey Free Gluten Free Peanut Rice Noodle Salad
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Learn more →Ingredients
4 servings
For the salad
- 8 oz rice noodles (thin or medium width)
- 2 cups red cabbage, thinly sliced
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced into half-moons
- 4 scallions (green tops only), thinly sliced
- ¼ cup fresh cilantro, roughly chopped
For the dressing
- ⅓ cup creamy peanut butter
- 3 tbsp tamari
- 2 tbsp rice vinegar
- 2 tbsp fresh lime juice (from about 1 lime)
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp fresh ginger, finely grated
- ¼ tsp red pepper flakes
- 3–4 tbsp warm water
For serving
- ¼ cup roasted peanuts, roughly chopped (optional)
- 1 tbsp sesame seeds (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil. Add the rice noodles and cook according to the package directions until tender but not mushy, typically 4–6 minutes. Drain in a colander and rinse immediately under cold running water until the noodles are completely cool. Shake off excess water and transfer to a large mixing bowl.
- 2
In a small bowl, whisk together the peanut butter, tamari, rice vinegar, lime juice, sesame oil, honey, ginger, and red pepper flakes until smooth. Add warm water 1 tablespoon at a time, whisking after each addition, until the dressing is pourable and coats the back of a spoon — about the consistency of heavy cream.
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