This is my latest favorite salad with one of my new favorite dressings that also makes a great dipping sauce. It's a crunchy rainbow of veggie noodles and grain-free noodles.
I prepare grain-free noodles and layer them on the bottom of a large serving bowl. Then I prep and pile thinly sliced veggies on top of the noodles. I top the salad bowl with roasted peanuts and then prepare the peanut sauce.
You may be able to tell from my recipes that I like to get the most flavor with the least amount of ingredients. I wanted a peanut sauce that is light on fats since the peanut butter brings a good amount already. So no oil or soy sauce in this dressing, just a lot of flavor and everyday, healthy ingredients.
Feel free to add more protein to this salad. I only eat fish so I usually add some cooked shrimp on top when I want a compete meal. As for subs, you can certainly go with a nut or seed butter if you don't do peanuts. For a bit more kick and spice, add a pinch of cayenne pepper and some grated ginger to the peanut sauce. Enjoy!
Rainbow Veggie Noodle Salad
Equipment
- mandolin or food processor optional
Ingredients
- 1 small red cabbage head trimmed and sliced thinly using a mandolin or food processor attachment
- 1 large red bell pepper trimmed and sliced thinly
- 2 large carrots trimmed and sliced thinly using a julienne slicer or food processor attachment
- 1 persian cucumber sliced thinly
- 2 green onions trimmed and thinly sliced across
- 1 cup cilantro chopped and loosely packed
- 8 ounce chickpea noodles or other grain-free noodles such as zucchini noodles
- ¼ cup raw peanuts roasted at 350 °F for a few minutes
Instructions
- Cook the noodles based on the instructions on the package. If you're making zucchini noodles, you can slice them thinly using a julienne slicer or a food processor attachment.
- Combine all the veggies in a large bowl and blend well with salad utensils or tongs.
- Add the noodles to the veggie mix and blend well with salad utensils or tongs.
- Top the salad with roasted peanuts.
- Serve the salad in bowls and dress each bowl individually with the peanut sauce (recipe below). Alternatively, you can add the dressing to the large bowl. The salad leftover will last longer if the dressing is added separately.
- Store leftovers for a few days. The salad can be made a day ahead and the dressing can be made a few days ahead.
Nutrition
Peanut Sauce
Ingredients
- ½ cup peanut butter smooth with no additives
- ¼ cup lime juice
- ¼ cup maple syrup or honey
- 2 tablespoons white vinegar or other mild vinegar
- ½ teaspoon salt
- 6 tablespoons water
Instructions
- Add all the ingredients to a blender and pulse or blend until smooth.
- Store at room temperature for a few days or in the refrigerator for a few weeks.
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