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If you're looking for a dish that combines an enticing mix of flavors and textures, the Spicy Peanut Noodle Salad with Crunchy Veggies is an excellent choice. This vibrant salad brings together the rich and creamy essence of peanut butter, the satisfying crunch of fresh vegetables, and the invigorating heat of spices, creating a culinary experience that delights the palate. Perfect for any occasion, this salad shines at potlucks, makes for a satisfying meal prep option, and can even serve as a delightful side for your next barbecue.

Spicy Peanut Noodle Salad

Discover the deliciousness of Spicy Peanut Noodle Salad with Crunchy Veggies! This vibrant dish blends creamy peanut butter, fresh vegetables, and a kick of spice to create a satisfying meal perfect for any occasion. Versatile and customizable, it's ideal for potlucks or meal prep. Packed with nutrition, this salad is not only a feast for the eyes but also for the palate. Enjoy it chilled or at room temperature for a refreshing treat!
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Ingredients
  

8 oz rice noodles

1 cup julienned carrots

1 cup red bell pepper, thinly sliced

1 cup cucumber, julienned

1 cup red cabbage, shredded

1 cup edamame (shelled)

4 green onions, chopped

1/4 cup cilantro, chopped

For the dressing:

1/4 cup peanut butter (smooth)

2 tbsp soy sauce (low sodium)

2 tbsp lime juice (freshly squeezed)

1 tbsp honey or maple syrup

1 tbsp rice vinegar

1 tbsp sesame oil

1-2 tbsp sriracha (adjust to your spice preference)

1 clove garlic, minced

1 tsp ginger, freshly grated

To garnish:

Chopped peanuts

Red pepper flakes (optional, for extra heat)

Instructions
 

Cook the Noodles: Start by bringing a pot of water to a boil. Add the rice noodles and cook according to package instructions (usually 4-6 minutes). Once cooked, drain and rinse under cold water to stop the cooking process. Set aside in a large mixing bowl.

    Prepare the Vegetables: While the noodles are cooking, prep the vegetables. Julienne the carrots and cucumber, slice the red bell pepper, and shred the red cabbage. Add all the prepared veggies to the bowl with the cooled noodles.

      Make the Dressing: In a separate bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, rice vinegar, sesame oil, sriracha, minced garlic, and grated ginger until smooth. If the dressing is too thick, you can add a splash of warm water until you reach your desired consistency.

        Combine: Pour the dressing over the noodle and vegetable mixture. Toss everything together gently until the noodles and vegetables are evenly coated with the dressing.

          Serve: Transfer the salad to serving plates or a large serving bowl. Garnish with chopped peanuts and a sprinkle of red pepper flakes if you enjoy extra heat.

            Chill (optional): For enhanced flavors, you can let the salad sit in the fridge for about 30 minutes before serving.

              Enjoy! This salad can be served cold or at room temperature, making it perfect for potlucks, picnics, or meal prep for the week ahead.

                Prep Time, Total Time, Servings: 15 min | 30 min | 4 servings