Thai Noodle and Vegetable Salad
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Thai Noodle and Vegetable Salad
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Peanut-y with a hint of spice, Thai Noodle and Vegetable Salad combines brown rice noodles, chopped vegetables and a spicy sauce.
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Ingredients
Dressing
- 2 Tablespoons honey
- 1 Tablespoon vinegar
- 1/4 cup creamy peanut butter softened in microwave
- 2 Tablespoons soy sauce
- 1 teaspoon Sriracha sauce or to taste
- 1/4 cup warm water
- 2 Tablespoons lime juice
- 1 teaspoon toasted sesame oil or to taste
Salad
- 1/4 red onion chopped, or a half bunch of scallions chopped
- 4-5 cups chopped vegetables such as carrots, cabbage, broccoli or your choice
- 4 ounces thin rice noodle ideally brown rice noodles
Garnish (optional)
- Chopped cilantro, chopped peanuts
Instructions
- Combine dressing ingredients and set aside.
- Cook rice noodles according to package directions, then cool in ice water to stop the cooking
- Chop onion. Combine onion, chopped vegetable mix and dressing and toss until combined.
- Garnish with cilantro and/or chopped peanuts if desired.
Nutrition Information
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Calories
183kcal
(9%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
345mg
(14%)
Potassium
261mg
(7%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
4624IU
(92%)
Vitamin C
11mg
(12%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 345mg | 14% |
| Potassium | 261mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 4624IU | 92% |
| Vitamin C | 11mg | 12% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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