Ingredients
Scale
- ½ cup creamy peanut butter
- 1 tbsp hoisin sauce (or brown sugar)
- 2 tbsp lime juice
- 1 tbsp soy sauce
- ¼–½ cup water (adjust for desired consistency)
- 4 oz thin rice noodles
- 2 cups cucumber, thinly sliced
- 2 cups purple cabbage, thinly sliced
- 1 cup carrot, grated or sliced thin
- 1 red bell pepper, thinly sliced
- ½ cup fresh cilantro, chopped
- ¼ cup fresh mint, chopped
- ½ cup chopped peanuts (optional)
Instructions
- Cook the rice noodles according to package instructions; drain and cool.
- In a mixing bowl, whisk together peanut butter, hoisin sauce (or brown sugar), lime juice, soy sauce, and water until smooth.
- In a large bowl, combine cooled noodles with cucumber, cabbage, carrot, bell pepper, cilantro, and mint.
- Drizzle the peanut dressing over the salad and toss gently to coat.
- Serve immediately or chill briefly before serving to meld flavors.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 360
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg