Clean Recipe: Thai Noodle Salad with Peanut Cilantro Dressing
Want a meatless Monday option? A healthy side dish to your next meal? Or maybe you are looking for a clean lunch you can bring to the office during the week? Keep on reading! The Mostly Vegan shares a delicious Thai Noodle Salad with Peanut Cilantro Dressing that will keep your waistline and tastebuds happy. This antioxidant packed salad supports a healthy gut and digestive tract, serves up immune boosting properties, and just flat out tastes GREAT. (Vegan, Gluten-Free, 100% Delicious).
This Thai Noodle Salad features cabbage – a nutritional powerhouse – as its base and a mouthwatering Peanut Cilantro dressing, and is low-calorie, fiber-rich and nutrient dense!
But can we talk about the nutritional prowess of cabbage for a second? A member of the brassica family of plants (aka cruciferous vegetables), raw cabbage delivers a hefty dose of fiber, vitamin C and K, and cancer inhibiting properties. And because cabbage clocks in at less than 20 calories per cup, it’s completely acceptable to pile it on. Sounds like a win-win to me.
In addition to three cups worth of green and purple cabbage, this Thai Noodle Salad is stacked high with carrots, kale, cucumbers, mung bean sprouts, and gluten-free rice noodles! PRO TIP: Want to keep it completely raw? Sub out the rice noodles for zucchini noodles instead and take this dish to the next level.
Now not to diss that glorious, veg-heavy ingredient list, but the Peanut Cilantro Dressing is truly the star here! The dressing includes fresh cilantro and peanut butter, plus a hint of tang from rice vinegar and freshly squeezed lime juice, sweetness from raw agave, smokiness from a dash of chipotle chili powder, and a savory finish from garlic and coconut aminos. I mean, hand me a straw and I’d down this like a green smoothie – it is that good!!
The final touch (before you inhale all of this plant-based goodness) is a generous topping of toasted coconut flakes, roasted peanuts, and green onions. Aside from looking pretty and upping the crunch factor, the peanuts and coconut provide an additional hit of protein and healthy fats.
Because everything in this salad is cold and there’s no oven time required, it makes a great addition to the menu at summer barbecues or, even better, as a pack-ahead-meal to take to the office during a busy work week.
Thai Noodle Salad & Peanut Cilantro Dressing
Serves 2 as a main or 4 - 6 as an appetizer salad.
Prep time: 20 minutes. Assembly time: 10 minutes.
4 ounces pad thai rice noodles (like these)
2 cups green cabbage, shredded
1 cup purple cabbage, shredded
1 cup carrots, shredded
1 cup mung bean sprouts
1 cup cucumber, sliced into half moons
2 red jalapeño peppers, thinly sliced
10 basil leaves, thinly sliced
4 lacinato kale leaves, ribs removed and chopped
1 teaspoon extra virgin olive oil
For Peanut Cilantro Dressing
3 tablespoons natural peanut butter
1 small bunch cilantro
2 tablespoons lime juice
2 tablespoons rice vinegar
1 tablespoon coconut aminos
1 tablespoon raw agave
1/2 teaspoon chipotle chili powder
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1 clove garlic
1/4 cup unsweetened coconut flakes, toasted
1/4 cup roasted peanuts, roughly chopped
2 green onions, thinly sliced
PEANUT CILANTRO DRESSING
Combine all ingredients in a high speed blender or food processor. Blend until dressing is smooth. Season with salt and pepper to taste.
ASSEMBLING YOUR SALAD BOWLS
Bring 2 quarts of water to a boil. Add rice noodles to water and boil 2 minutes. Drain and rinse under cold water.
In a large bowl, massage kale with teaspoon olive oil until all of the leaves are evenly coated. Add remainder of the salad ingredients to the bowl and drizzle with Peanut Cilantro Dressing, reserving 2 tablespoons of the dressing for the noodles. Toss salad until dressing is thoroughly distributed.
Drizzle remaining dressing over noodles and toss to combine. Divide noodles between two bowls then top with salad.
Sprinkle with toasted coconut, chopped peanuts, and green onions.
Inspired by TMV's raw, plant-powered thai-flavored dish?
Check out our full line-up of seasonally rotated, grab-and-go food available at all Project Juice store locations, like this fan-favorite Veggie Spring Roll!
Kristie Williams-Yowell is a lover of all things food, most importantly eating it, but also cooking, writing about, and photographing plant-based meals dreamt up in her SoCal kitchen. Find out what she’s cooking up this week over at The Mostly Vegan or on Instagram @themostlyvegan.