Thai Salad

Your dinner destination: Thailand!

Camille C.
Camille C.
11 minutesPrep time
5 minutesCook time
329 cal.Per serving

Utensils

Grater, Peeler

recipe

Rice noodles (vermicelli)

Step 1

Prepare the rice noodles according to the package instructions.

Carrots (fresh)

Step 2

Peel & grate the carrot.

Red cabbage

Step 3

Remove any damaged outer leaves from the cabbage. Cut out the tough white stem. Then finely slice the cabbage.

Mint (fresh)

Step 4

Chop or tear the mint leaves.

Soy sauce
Peanut butter
Lemon

Step 5

In a small bowl, whisk together the soy sauce, peanut butter, lemon juice & a splash of water.

Lemon
Rice noodles (vermicelli)
Carrots (fresh)
Red cabbage
Mint (fresh)

Step 6

Add the rice noodles, carrots, red cabbage & mint to a serving bowl. Drizzle the peanut sauce over top. Toss to combine. Add an extra squeeze of lemon juice (optional). Enjoy!

Nutrition facts

Average estimated amount for one serving

Energy329 cal.
Fat6g
Carbohydrates56g
Protein7g
Fiber3g

On average, one serving of the recipe "Thai Salad" contains 329 Energy, 6 g of Fat, 56 g of Carbohydrates, 7 g of Protein, 3 g of Fiber.

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Thai Salad
Easy