
Easy

Thai Salad
11 minutesPrep time
5 minutesCook time
447 cal.Per serving
Ingredients for 1

2.5 oz
Vermicelli (rice noodles)

1/2
Carrots (fresh)

1/8
Red cabbage

2 tbsp
Soy sauce

1 tbsp
Peanut butter

1 tsp
Sugar (granulated)

1 tsp
Rice vinegar

1/4
Lemon

optional
1/8 cup
Mint (fresh)

optional
1/2 tbsp
Peanuts
Utensils
Grater, Peeler, Knife
recipe
- Step 1
Prepare the rice noodles according to the package instructions. - Step 2
Peel & grate the carrots. (Or buy grated carrots!) - Step 3
Remove any damaged outer leaves from the cabbage. Cut out the tough white stem. Then finely slice the cabbage. (Or you could buy shredded cabbage!) - Step 4
Chop the mint leaves (optional). - Step 5
In a small bowl, whisk together the soy sauce, peanut butter, rice vinegar, sugar & a squeeze of lemon. Add a dash of water or oil if too thick. - Step 6
Add the drained rice noodles, carrots & red cabbage to a serving bowl. Add the mint leaves (optional). Drizzle the peanut-soy sauce over top. Toss to combine. Garnish with crushed peanuts & an extra squeeze of lemon juice (optional). Enjoy!