Coconut Free Vegan Thai 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 shredded
- 1 large carrot, julienned or coarsely grated
- 1 red bell pepper, thinly sliced
- 1 cup edamame, shelled and thawed if frozen
- 4 green onions (scallions), thinly sliced
- ½ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
For the dressing
- ⅓ cup creamy peanut butter
- 3 tbsp tamari
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp sriracha, plus more to taste
- 2–3 tbsp warm water, to thin
For serving
- ¼ cup roasted peanuts, roughly chopped (optional)
- 1 tbsp sesame seeds, toasted (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 package directions until tender but still slightly firm, about 4–6 minutes. Drain in a colander, rinse under cold running water until completely cool, and shake off excess water.
- 2
While the noodles cook, whisk together the peanut butter, tamari, lime juice, maple syrup, toasted sesame oil, rice vinegar, grated ginger, and sriracha in a small bowl 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.
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