Thai Peanut Glass Noodle Salad
Published May 09, 2024
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This Thai Peanut Glass Noodle Salad is easy to make and can be served warm or at room temperature. Glass noodles, also known as mung bean vermicelli, are filled with nutrients and readily available in the ethnic food section of your local grocery store.
Thai Peanut Glass Noodle Salad
Ingredients
- 7 ounces gluten-free glass noodles
- ¼ cup roasted peanuts
- 2 ½ cups coleslaw mix, (with white & purple cabbage and carrots)
- 1 large mango, , chopped
- ½ cup chopped cucumber
- ¼ cup fresh cilantro, , chopped
- 1-2 teaspoons grated fresh ginger
- 1 lime
Peanut Dressing
- ½ cup peanut butter
- ½ cup fresh orange juice
- 2 tablespoons liquid aminos or gluten-free soy sauce
- 1 teaspoon minced garlic
- 2 tablespoons rice vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon fresh lime juice
- 1 teaspoon gluten-free sriracha hot sauce
Instructions
- Cook the glass noodles according to package directions. While the noodles are cooking, place all of the dressing ingredients in a blender and blend until smooth. Set aside.
- Crush the peanuts into medium-small pieces, not completely ground up.
- When the noodles are done cooking, drain and rinse in cold water. Place the noodles in a large bowl. Add the coleslaw mix, chopped mango, cucumber, cilantro, grated ginger, and crushed peanuts to the bowl. Pour half the dressing in the bowl. Toss to combine, adding a little more dressing as needed. Reserve some if you're not serving right away and add right before serving.
Nutrition
Calories: 415kcalCarbohydrates: 60gProtein: 10gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 579mgPotassium: 463mgFiber: 4gSugar: 17gVitamin A: 605IUVitamin C: 47mgCalcium: 70mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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