Thai Peanut Glass Noodle Salad
Servings: 5
Calories: 415kcal
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: 415kcal | Carbohydrates: 60g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 579mg | Potassium: 463mg | Fiber: 4g | Sugar: 17g | Vitamin A: 605IU | Vitamin C: 47mg | Calcium: 70mg | Iron: 2mg