Name: Quick Thai Noodle Salad – Easy, Healthy, and Packed with Flavor
Ingredients: 200 grams rice noodles: Provide a light and chewy base for the salad.; 1 large carrot, julienned: Adds sweetness and crunch.; 1 medium red bell pepper, thinly sliced: Offers a mild peppery flavor and vibrant color.; 1 medium cucumber, thinly sliced: Brings a refreshing and crisp texture.; 100 grams purple cabbage, finely shredded: Contributes a slight peppery taste and beautiful hue.; 3 stalks green onions, thinly sliced: Add a mild onion flavor.; 0.5 cup fresh cilantro, chopped: Provides a burst of freshness.; 0.25 cup fresh mint leaves, chopped: Adds a cooling element.; 0.5 cup roasted peanuts, crushed: Offer a satisfying crunch and nutty flavor.; 3 tablespoons soy sauce: Adds umami and saltiness.; 3 tablespoons lime juice: Provides acidity and freshness.; 1 tablespoon sesame oil: Imparts a rich, nutty aroma.; 1 tablespoon honey (or maple syrup for a vegan option): Adds sweetness to balance the flavors.; 2 tablespoons rice vinegar: Offers mild acidity.; 1 teaspoon sriracha (optional): Adds a spicy kick.; 2 cloves garlic, minced: Provide a pungent depth.; 1 teaspoon grated ginger: Adds warmth and zest.

Ingredients

To prepare this delightful salad, you’ll need the following ingredients:

For the Salad:

200 grams rice noodles: Provide a light and chewy base for the salad.
1 large carrot, julienned: Adds sweetness and crunch.
1 medium red bell pepper, thinly sliced: Offers a mild peppery flavor and vibrant color.
1 medium cucumber, thinly sliced: Brings a refreshing and crisp texture.
100 grams purple cabbage, finely shredded: Contributes a slight peppery taste and beautiful hue.
3 stalks green onions, thinly sliced: Add a mild onion flavor.
0.5 cup fresh cilantro, chopped: Provides a burst of freshness.
0.25 cup fresh mint leaves, chopped: Adds a cooling element.
0.5 cup roasted peanuts, crushed: Offer a satisfying crunch and nutty flavor.

For the Dressing:

3 tablespoons soy sauce: Adds umami and saltiness.
3 tablespoons lime juice: Provides acidity and freshness.
1 tablespoon sesame oil: Imparts a rich, nutty aroma.
1 tablespoon honey (or maple syrup for a vegan option): Adds sweetness to balance the flavors.
2 tablespoons rice vinegar: Offers mild acidity.
1 teaspoon sriracha (optional): Adds a spicy kick.
2 cloves garlic, minced: Provide a pungent depth.
1 teaspoon grated ginger: Adds warmth and zest.

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Instructions

Prepare the Rice Noodles:
- Cook the rice noodles according to the package instructions. Typically, this involves soaking them in hot water for about 5-7 minutes until tender.
- Once cooked, drain and rinse the noodles under cold water to stop the cooking process and prevent sticking. Set aside.
Prepare the Vegetables and Herbs:
- Julienne the carrot and red bell pepper.
- Thinly slice the cucumber and green onions.
- Finely shred the purple cabbage.
- Chop the cilantro and mint leaves.
Make the Dressing:
- In a small bowl, whisk together the soy sauce, lime juice, sesame oil, honey (or maple syrup), rice vinegar, sriracha (if using), minced garlic, and grated ginger until well combined.
Assemble the Salad:
- In a large mixing bowl, combine the cooked rice noodles, prepared vegetables, and herbs.
- Pour the dressing over the noodle and vegetable mixture.
- Toss everything together until the noodles and vegetables are evenly coated with the dressing.
Garnish and Serve:
- Sprinkle the crushed roasted peanuts over the top of the salad.
- Serve immediately, or refrigerate for 15-20 minutes to allow the flavors to meld together.