Description
This tasty peanut noodle salad is packed with plant-based protein and veggies, then drizzled with a flavorful homemade dressing. It’s perfect for a healthy lunch!
Ingredients
Units
Scale
For the Salad:
- 8 oz rice noodles
- 1 cup shelled edamame, cooked and cooled (see note)
- 1/2 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1/2 small cucumber, thinly sliced or julienned
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions (green part only)
- 1/4 cup crushed peanuts
For the Dressing:
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon garlic powder
- 1/2 teaspoon freshly grated ginger
- 1–2 tablespoons water (to thin out if needed)
Instructions
Note: If you’re using frozen shelled edamame, you can cook it with the rice noodles.
- Cook noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, sesame oil, honey, garlic, and ginger. If the dressing is too thick, add 1-2 tbsp of water to thin it out to your desired consistency. Adjust seasoning with sriracha or red pepper flakes if you like it spicy.
- In a large bowl, combine the cooked noodles, shredded carrots, red bell pepper, cucumber, cilantro, green onions, and edamame (if using).
- Pour the peanut dressing over the salad and toss everything together until evenly coated.
- Garnish with crushed peanuts and extra cilantro if desired. Serve immediately or chill for 15-20 minutes for a cold salad.