Best Peanut Sauce w/Noodles: Thai Peanut Salad

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter provides a similar texture with less saturated fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup offers a similar sweetness with a unique flavor.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs, while spaghetti is a budget-friendly alternative.

Prep red cabbage by peeling off the first layer of leaves and cutting out the core.

Slice the cabbage into thin ribbon pieces, about 1/8 to 1/4 inch thick, and toss into a large bowl.

Add 1 lb of shredded carrots to the bowl.

Cut the tops and bottoms off 8-9 radishes, slice them into 1/8 inch half-moon pieces, and add to the bowl.

Cut the tops and bottoms off 2 medium-sized red bell peppers, remove the cores, and cut into 1/8 inch thick sticks before adding to the bowl.

Cut 2 medium to large jalapenos in half lengthwise, slice into 1/8 inch thick sticks, and add to the bowl.

Slice 5-6 scallions into thin rings and add to the bowl.

Roughly chop a small bunch of cilantro and add to the bowl.

Mix all the vegetables together in the bowl until well combined.

Peel 1.2 oz of fresh ginger and chop into smaller pieces.

Peel and smash 7-8 garlic cloves, then add to a blender.

Add 1/4 cup light soy sauce, 1/2 cup creamy peanut butter, and 1/3 cup honey to the blender.

Zest 2 medium oranges and 2 small limes, adding the zest to the blender.

Juice the zested oranges and limes, strain, and add the juice to the blender.

Blend all the dressing ingredients until smooth.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens