Thai Noodle Salad

Feel free to add other veggies or make swaps based on your preferences.

I often add some cooked shrimp to this salad. Feel free to add more protein of choice to the salad.

For the noodles, I've been using lentil or chickpea noodles, or you can use zucchini noodles.

For SCD, use zucchini noodles or SCD compliant lentil noodles.

Servings: servings

Calories: 316kcal

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

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.