Ingredients
Noodles and Vegetables
- 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 (~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 Noodles: Cook vermicelli rice noodles according to the package instructions until tender. Drain the noodles and rinse them immediately under cold water to stop the cooking process and keep them from sticking together. Set aside to cool.
- Prepare Dressing: While the noodles cool, prepare the peanut dressing by whisking together 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 to desired consistency. Alternatively, blend all dressing ingredients in a food processor or blender until smooth.
- Assemble Bowl: In a large bowl, combine the cooked and cooled noodles with chopped romaine lettuce, shredded carrots, shredded cabbage, diced cucumbers, chopped green onion, fresh mint, cilantro, thai basil, cooked edamame, and chopped peanuts.
- Toss and Serve: Drizzle the peanut lime dressing over the noodle and vegetable mixture. Toss gently but thoroughly to coat all ingredients evenly with the dressing. Adjust amount of dressing to taste—double the dressing if a saucier bowl is preferred.
Notes
- For a vegan version, substitute honey with maple syrup.
- Use low sodium soy sauce or coconut aminos to reduce salt content.
- Adjust crushed red pepper flakes to control heat level.
- Can be served immediately or chilled for later serving.
- Add extra water to the dressing to achieve your preferred consistency.
- Edamame can be replaced with cooked chickpeas or black beans for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Vegetarian