Directions
- 1Whisk together all the dressing ingredients in a medium bowl.
- 2Slowly drizzle the oil into the dressing while whisking to emulsify.
- 3Cook or soak the rice noodles according to package directions, then drain and rinse with cold water.
- 4Gently toss together the noodles, bell pepper, carrots, and cucumber in a large bowl.
- 5Drizzle the dressing over the salad and toss gently to coat.
- 6Sprinkle with the peanuts and cilantro.
Ingredients
- 0.25 cup vegetable oil
- 0.25 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 teaspoons seasoned rice vinegar
- 1 tablespoon dark sesame oil
- 1.5 teaspoons honey
- 1 garlic clove, grated
- 0.5 teaspoon grated peeled fresh ginger
- 1 8-ounce package rice noodles
- 1 medium-size red bell pepper, seeded and thinly sliced
- 1 cup matchstick carrots
- 4 ounces English cucumber, cut into thin half-moons
- 0.5 cup roughly chopped roasted, salted peanuts
- 0.25 cup chopped fresh cilantro
- shredded cabbage
Equipment
microplane graterbowlwhisk
Tips
- You can add crunchy peanut butter instead of smooth if you prefer.
- Basil can be added to the salad if desired.
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