Instructions:
1. Cook the Noodles: Boil the rice noodles according to the package instructions. Drain and rinse under cold water to prevent sticking.
2. Prepare the Veggies: While the noodles are cooking, prepare the vegetables by slicing the cabbage, carrots, and cucumber. Chop the cilantro and green onions.
3. Make the Peanut Sauce: In a bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, sesame oil, and Sriracha (if using). Add water a little at a time to reach the desired consistency.
4. Assemble the Salad: In a large mixing bowl, combine the cooked noodles, cabbage, carrots, and cucumber. Pour the peanut sauce over the top and toss to combine evenly.
5. Garnish: Top with fresh cilantro, green onions, chopped peanuts, and sesame seeds if desired.
6. Serve: Enjoy immediately or refrigerate and serve chilled.
Tips:
. Customize: You can add other veggies like bell peppers, zucchini, or even edamame for extra protein.
. Spice it up: For those who love heat, add more Sriracha or chili flakes to the sauce.
. Nut-free option: Substitute peanut butter with sunflower seed butter or tahini if needed.
. Storage: This salad keeps well in the fridge for 1-2 days, making it a great meal-prep option.
Nutritional Information (per serving, based on 4 servings):
. Calories: 365 kcal
. Carbohydrates: 46g
. Protein: 8g
. Fat: 17g
. Fiber: 5g
. Sugar: 8g
. Sodium: 620mg
This Vegan Peanut Noodle Salad is a flavorful, nutrient-packed meal, offering a balance of healthy fats, plant-based protein, and fiber. It’s perfect for a quick lunch or a satisfying dinner!
