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In the realm of salads, few dishes can rival the vibrant and flavorful Spicy Peanut Noodle Salad. This delightful recipe masterfully marries the heartiness of rice noodles with an enticing medley of crunchy vegetables, creating a dish that is not only visually appealing but also rich in texture and taste. With its bold flavors and nutritious ingredients, this salad stands out as a perfect option for various occasions, whether you're preparing for a potluck, packing a picnic, or seeking a quick yet satisfying weeknight dinner.

Spicy Peanut Noodle Salad

Discover the vibrant flavors of Spicy Peanut Noodle Salad with Crunchy Veggies, a deliciously unique dish that combines chewy rice noodles and a colorful array of fresh vegetables. Perfect for potlucks, picnics, or a quick weeknight dinner, this salad is both nutritious and satisfying. With a creamy, spicy peanut dressing and plenty of crunch, it appeals to various dietary preferences and is sure to impress anyone at your table. Enjoy a healthy meal that's bursting with flavor!
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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 shelled edamame

4 green onions, finely chopped

1/4 cup fresh cilantro, chopped

For the Dressing:

1/4 cup smooth peanut butter

2 tbsp low-sodium soy sauce

2 tbsp freshly squeezed lime juice

1 tbsp honey or maple syrup

1 tbsp rice vinegar

1 tbsp sesame oil

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

1 clove garlic, minced

1 tsp freshly grated ginger

To Garnish:

Chopped peanuts

Optional: red pepper flakes for added heat

Instructions
 

Cook the Noodles: Begin by bringing a large pot of water to a rolling boil. Add the rice noodles to the boiling water and cook according to the package instructions, typically between 4 to 6 minutes. Once cooked, drain the noodles and rinse them under cold water to halt the cooking process. Set them aside in a large mixing bowl.

    Prepare the Vegetables: While the noodles are cooking, take this time to prep your vegetables. Julienne the carrots and cucumber, thinly slice the red bell pepper, and shred the red cabbage. Once prepared, add all the veggies to the bowl containing the cooled noodles.

      Make the Dressing: In a separate mixing bowl, combine the smooth peanut butter, low-sodium soy sauce, freshly squeezed lime juice, honey or maple syrup, rice vinegar, sesame oil, sriracha, minced garlic, and freshly grated ginger. Whisk these ingredients together until the mixture is smooth and well-blended. If the dressing appears too thick, you can thin it out by adding a splash of warm water until reaching your preferred consistency.

        Combine: Drizzle the prepared dressing over the noodle and vegetable mixture. Using tongs or a spatula, gently toss everything together, ensuring that the noodles and vegetables are evenly coated with the exquisite dressing.

          Serve: Transfer the salad to serving plates or a large serving bowl. Finish your dish with a generous sprinkle of chopped peanuts and, if desired, a dash of red pepper flakes for an extra kick.

            Chill (optional): For even more enhanced flavors, consider letting the salad chill in the refrigerator for about 30 minutes prior to serving. This allows the ingredients to meld beautifully.

              Enjoy! This refreshing salad can be served chilled or at room temperature, making it an ideal choice for potlucks, picnics, or even meal prep for an easy weeknight dinner.

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