I am actually really not a salad fan. As in, at all. I eat it as a duty to my health while I crave a big bowl of spaghetti bolognese and fudgy chocolate brownies for dessert. So I see noodle salads as a good compromise to help make salads more palatable for me and get my veggies. This week I made an incredible crunchy Thai noodle salad inspired by one I had at a local Thai restaurant not too long ago. It blew my mind with how flavorful it was. I actually ENJOYED a salad, people!! This version was really simple to make, and the dressing was the star for sure.
I just tossed all of those glorious ingredients and dressing together and my crunchy Thai noodle salad was ready! With all of the flavors and tender noodles I totally forgot that I was eating a pretty healthy meal that was, *gasp*, salad. Hope you all enjoy it too! It’s really refreshing for summer and stays crunchy for a couple of days to make it ahead. xoxo
This is such an incredible and satisfying crunchy Thai noodle salad packed with yummy veggies and tossed in a sensational almond butter dressing!
- 1/2 cup almond butter
- 2 cloves garlic
- 6 tablespoons soy sauce
- 6 tablespoons rice wine vinegar
- 6 tablespoons honey
- 6 tablespoons sesame oil
- 2 whole limes zested and juiced
- 8 ounces Pad Thai style rice noodles
- 2 cups shredded red cabbage
- 2 cups shredded carrots I used a bunch of rainbow carrots
- 1 whole red onion thinly sliced
- 4 whole scallions thinly sliced
- 1 whole red bell pepper seeded and thinly sliced
- 1 tablespoon fresh cilantro roughly chopped
- 1/2 cup cashews roughly chopped
First, get a large pot of water on the stove to boil for the noodles. Then make the dressing. Combine all of the dressing ingredients in a blender and blend it all together thoroughly into a gorgeous, flavorful dressing. This makes a double batch to dress the salad with plenty to your taste and still have some leftover. Set the dressing aside and cook the noodles according to the directions on the package. Mine just boiled for a couple of minutes before I drained them and ran them thoroughly under cold water.
Toss the cooked noodles with the cabbage, carrot, red onion, scallions, bell pepper, cilantro and cashews and enough dressing to really coat it well to your taste. Serve immediately and enjoy as a refreshing, cold summer salad! It also keeps well and stays crunchy for a couple of days in a sealed container if you make it ahead.