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Thai Peanut Rice Noodle Salad with Shredded Cabbage
Print Recipe
Course Salad
Cuisine Thai
Servings 4 people

Equipment

  • Large pot
  • Mixing bowl
  • Whisk

Ingredients
  

  • 8 ounces rice noodles
  • 4 cups shredded green cabbage
  • 1/2 cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 2 garlic cloves, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 cup chopped roasted peanuts
  • 2 tablespoons chopped cilantro

Instructions
 

  • Bring a large pot of water to a boil. Add the rice noodles and cook according to package directions until just tender. Drain and rinse under cold water to stop cooking.
  • In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, minced garlic, and grated ginger until smooth. Add a splash of warm water if the sauce needs thinning.
  • Place the shredded cabbage in a large mixing bowl. Add the cooled noodles and pour the peanut sauce over the top.
  • Toss everything until the noodles and cabbage are evenly coated with the sauce.
  • Sprinkle the chopped peanuts and cilantro over the salad just before serving.

Notes

Make the peanut sauce a day ahead and store it separately so the cabbage stays crisp until you toss everything together at the event. If the sauce thickens in the fridge, stir in a little lime juice or water to loosen it before mixing. Skip the cilantro if you prefer a simpler version, or add it only to the portion being served right away.
Course: Salad
Cuisine: Thai
Equipment: Large pot, Mixing bowl, Whisk