Thai Noodle Salad

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Ingredients

• ⅓ cup peanut butter
• 2 tbsp sweet chili sauce
• 1 tbsp soy sauce, tamari if gluten-free
• 1 lime, juiced
• 3 tbsp water, or more to thin
• 2 cups cooked noodles, rice noodles or vegan chow mein noodles are best
• 1½ cup edamame, thawed if using frozen
• 1 red bell pepper, thinly sliced
• 2 carrots, julienned
• 1 red onion, small, diced
• 2 cup red cabbage, thinly sliced
• 1 handful cilantro, diced
• 3 green onions, diced
• 3 tbsp peanuts, crushed

Instructions

1. First, prepare the peanut dressing. Combine all ingredients apart from the water in a small jar or bowl and whisk until smooth, adding water one tablespoon at a time as needed to thin.
2. Then, make the salad. You can create salad jars by layering the dressing the ingredients in order on top if desired, or make in a large bowl.
3. Add all ingredients, pour on the dressing, and toss.
4. Enjoy immediately, or store in a sealed container in the fridge for up to four days.

Recipe Notes

This recipe can be adapted for allergies. Peanut butter dressing can be swapped for everything green sauce. Edamame can be replaced with chickpeas or seitan. Soy sauce can be replaced with coconut aminos. Various noodles can be used, including udon, rice noodles, glass noodles, or konjaku. Fresh ingredients like parsley, spinach, or mango can also be added.

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