Rainbow noodle salad

Name: Rainbow noodle salad
Cuisine: Asian
Ingredients: 1/4 red cabbage finely sliced; 1/4 white cabbage finely sliced; 1/2 cucumber cut into matchsticks; 1 carrot shaved into ribbons; 1 red pepper cut into matchsticks; 3 spring onions, finely sliced; 20g coriander, roughly chopped; 1 handful dry roasted peanuts; 200g noodles; 2 tbsp peanut butter (I use @manilife_ deep roast); 2 tbsp soy sauce; 1 lime juiced; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tsp crispy chilli oil

4 steps

Updated at: Thu, 17 Aug 2023 06:32:05 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories818.7 kcal (41%)

Total Fat34.4 g (49%)

Carbs103.8 g (40%)

Sugars16.2 g (18%)

Protein30.2 g (60%)

Sodium1056.9 mg (53%)

Fiber13.5 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.25red cabbage

finely sliced

0.25white cabbage

0.5cucumber

20gcoriander

1 handfuldry roasted peanuts

200gnoodles

Dressing ingredients

2 Tbsppeanut butter

I use, deep roast

2 Tbspsoy sauce

1lime juiced

1 Tbsprice vinegar

1 Tbspsesame oil

1 tspcrispy chilli oil

Instructions

Step 1

Get your noodles on - follow packet instructions of whatever you're using.

Step 2

Prep your veg! It's ultimately up to you how you do this - I find long strips of things the best way of combining with the noodles. Feel free to use whatever crunchy veg you enjoy.

Step 3

Whisk up the dressing with a splash of warm water to help loosen if needed.

Step 4

Toss everything together. Serve with chicken, tofu, prawns or as it is, with the crushed peanuts onto and add some more chili oil

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