Equipment
- stove
Ingredients
- 8 oz rice noodles, cooked and cooled*
- 1 carrot, julienned or shredded
- 1 cup red cabbage, shredded
- 1 red bell pepper, thinly sliced
- 2 yellow mangoes, thinly sliced
- 1½ cups shelled edamame
- 1 cup cilantro leaves, chopped
- ½ cup mint leaves, chopped
- ½ cup roasted salted peanuts
Peanut Sauce Ingredients
- ½ cup creamy peanut butter
- 3 tbsp lime juice
- 2 tbsp rice vinegar
- 2 tbsp sriracha
- 3 tbsp maple syrup
- 1 tbsp coconut aminos, or tamari
- salt and pepper, to taste
- water, as needed, to thin
Method
- Add all ingredients for salad to a large bowl. Set aside.
- Add all ingredients for dressing to a jar and whisk to combine. Season to taste and thin with water if desired.
- Pour dressing over the salad and toss to combine. Enjoy right away! If preparing for meal prep in advance, wait until right before serving to dress.
Notes
*Once noodles have cooled, rinse them with water and drain completely to prevent from sticking.
Nutrition
Serving 1servingCalories 946kcalCarbohydrates 131gProtein 29gFat 38gSaturated Fat 6gPolyunsaturated Fat 10gMonounsaturated Fat 17gSodium 802mgPotassium 1386mgFiber 14gSugar 42gVitamin A 7163IUVitamin C 134mgCalcium 205mgIron 5mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
