Ingredients
For the Dressing:
- ¼ cup crunchy peanut butter
- ¼ cup rice vinegar
- ⅓ cup soy sauce
- ½ cup sunflower oil
- 2 garlic cloves minced
- 1 tablespoon ginger minced
- 2 tablespoons agave syrup
- juice of 1 lemon
For the Salad:
- 2 ounces rice noodles
- 3 medium carrots thinly sliced
- 1 medium red bell pepper thinly sliced
- 1 medium yellow bell pepper thinly sliced
- 1 cup cucumber pickle or fresh cucumber thinly sliced
- 1 red chili cut in rings
- 1 cup packed fresh cilantro chopped
- ¼ cup green onions green parts only, chopped
- ⅓ cup cashew nuts
- 2 teaspoons black sesame seeds
Instructions
- Start soaking the rice noodles in a bowl of hot water.
For Peanut Butter Dressing:
- In a small bowl, add all dressing ingredients and combine well. Taste and adjust spices. Set aside.
For Salad:
- Prepare bell peppers, carrots and cucumber and toss together in a bowl.
- Add peanut butter dressing on the veggies and combine well.
- Drain rice noodles and prepare 4 serving bowls. Divide rice noodles in 4 portions, transfer into bowls.
- Divide veggie mixture in 4 portions and serve on top of rice noodles.
- Top with chili, cashew nuts, cilantro, black sesame and green onions.
- Toss before eating.
Nutrition
Calories: 358kcal | Carbohydrates: 25g | Protein: 6g | Fat: 27g | Saturated Fat: 3g | Sodium: 567mg | Potassium: 343mg | Fiber: 3g | Sugar: 9g | Vitamin A: 5829IU | Vitamin C: 39mg | Calcium: 36mg | Iron: 1mg