Made with AI
Vegan Asian Noodle Salad
25 min 159 kcal per serving Easy
Ingredients
4 Servings
- rice noodles8 oz
- shredded cabbage1 cup
- julienned carrots1 cup
- sliced cucumber1 cup
- chopped cilantro1/4 cup
- chopped peanuts1/4 cup
- soy sauce2 tablespoons
- rice vinegar1 tablespoon
- sesame oil1 tablespoon
- sriracha1 teaspoon
Instructions
- 1
Cook the rice noodles according to the package instructions. Drain and rinse with cold water to stop the cooking process.
- 2
In a large bowl, combine the cooked rice noodles, shredded cabbage, julienned carrots, and sliced cucumber.
- 3
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, and sriracha to make the dressing.
- 4
Pour the dressing over the noodle and vegetable mixture and toss to combine.
- 5
Add the chopped cilantro and chopped peanuts to the salad and gently toss again.
- 6
Serve immediately or refrigerate for up to 2 hours to allow the flavors to meld. Enjoy your Vegan Asian Noodle Salad!
