This bright, Asian-inspired salad makes absolutely no claims to any kind of authenticity except for deliciousness. For those nights when takeout beckons, brown rice noodles, gorgeous, gut-healthy cabbage, crunchy cucumber, and an addictive peanut-lime dressing fill the void for a fraction of the calories. This sturdy salad holds up well in the fridge, so (we know from personal experience) pack it up with a bit of rotisserie chicken for a filling desk lunch.
How to Make It
Cook rice noodles per package instructions. Rinse with cold water and set aside.
Combine noodles, cabbage, carrot, cilantro, cucumber, and scallions in a bowl. Toss to combine.
In a small bowl, whisk peanut butter, water, garlic, shallot, fish sauce, vinegar, sesame oil, soy sauce, and lime zest together until smooth.
Add dressing to veggie-noodle mixture and toss until ingredients are coated.
Divide into bowls and garnish with peanuts, cilantro, and lime wedges as desired
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CookL: CG
