Thai Salad

11 reviews

Your dinner destination: Thailand!

Camille C.
Camille C.

11 minutes

Prep time

5 minutes

Cook time

447 cal.

Per serving


Grater, Peeler


Vermicelli (rice noodles)

Step 1

Prepare the rice noodles according to the package instructions.

Carrots (fresh)

Step 2

Peel & grate the carrots. (Or buy grated carrots!)

Cabbage (red)

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!)

Mint (fresh)

Step 4

Chop the mint leaves (optional).

Soy sauce
Peanut butter

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.

Vermicelli (rice noodles)
Carrots (fresh)
Cabbage (red)
Mint (fresh)

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!

Nutrition facts

Average estimated amount for one serving

Energy447 cal.
Fat13 g
Carbohydrates65 g
Protein12 g
Fiber4 g

On average, one serving of the recipe "Thai Salad" contains 447 Energy, 13 g of Fat, 65 g of Carbohydrates, 12 g of Protein, 4 g of Fiber.

Thai Salad