Thai Salad

11 minutes
Prep time

5 minutes
Cook 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

Grater, Peeler, Knife

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!