Ingredients
Bowl Ingredients
- 4 oz vermicelli rice noodles, dry
- 3 cup romaine lettuce, chopped
- 1 cup carrots, shredded (1-2 large carrots)
- 2 cups purple cabbage, shredded (or green cabbage)
- 1 cup cucumbers, diced (about ½ an English cucumber)
- 3 stalks green onion, finely chopped
- ¼ cup fresh mint, finely chopped
- ½ cup fresh cilantro, finely chopped
- ¼ cup thai basil, finely chopped
- 1 cup edamame, cooked
- ¼ cup peanuts, chopped
Peanut Dressing
- ¼ cup natural peanut butter
- 1 lime, juiced (about 2 Tbsp of juice)
- 1 clove garlic, finely minced
- 1 Tbsp ginger root, finely grated (or 1 tsp ground ginger)
- 2 Tbsp low sodium soy sauce (or coconut aminos)
- 2 Tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 Tbsp honey (or maple syrup)
- ½ tsp crushed red pepper flakes
- 2-4 Tbsp water, as needed to thin it out
Instructions
- Cook the noodles: Prepare the vermicelli rice noodles according to the package instructions. Once cooked, drain them and rinse immediately under cold water to stop the cooking process and keep them from sticking together. Set aside to cool.
- Make the peanut dressing: While the noodles are cooling, combine all dressing ingredients—natural peanut butter, lime juice, minced garlic, grated ginger, low sodium soy sauce, rice vinegar, toasted sesame oil, honey, crushed red pepper flakes, and water—in a small bowl. Whisk until smooth or blend in a food processor for an extra creamy texture, adjusting water to reach desired consistency.
- Assemble the bowl: In a large bowl, combine the cooled noodles, chopped romaine lettuce, shredded carrots, shredded cabbage, diced cucumbers, chopped green onions, fresh mint, cilantro, thai basil, cooked edamame, and chopped peanuts. Toss gently to mix all the ingredients evenly.
- Dress and serve: Drizzle the peanut dressing over the assembled bowl. Toss everything thoroughly to ensure all components are well coated with the dressing. Serve immediately for the best texture and flavor. For a saucier bowl, feel free to double the peanut lime dressing.
Notes
- Rinsing noodles in cold water prevents them from becoming mushy and helps maintain a desirable texture.
- Adjust water in the dressing to achieve your preferred consistency—thinner for drizzling, thicker for a coating.
- Can substitute peanut butter with almond or cashew butter if nut allergies are a concern, but flavor will vary.
- Add extra crushed red pepper flakes or a dash of sriracha for added heat.
- Use low sodium soy sauce or coconut aminos to keep sodium levels in check.
- Double the dressing recipe if you prefer extra sauce or want to store leftovers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian