Rainbow Thai rice noodle salad

Meet my new favourite salad- Rainbow Thai rice noodle salad!

It's saucy, crunchy, healthy, hearty and loaded with colourful vegetables.

Star of this salad is zingy peanut dressing which is to die for. It has the perfect balance of sweet-sour-spicy which makes it quite flavourful. Not to forget that it has just the right amount of garlic and peanut butter which is not too overpowering. It is so yummy that you would want to use it in other recipes too. It can be used to marinate and grill vegetables or in a quick noodle stir-fry. It can also be used to make coconut milk based curry which can be eaten with rice. Really! The dressing is that good!

This salad starts with thinly slicing fresh vegetables and preparing the yummy peanut dressing. While that is happening, boil your rice noodle according to package instructions (they usually take 8-10 minutes in hot boiling water).

Another important element of this vibrant and delicious salad is herbs and slightly roasted cashews/peanuts. Mint and basil lend freshness and pack a good punch of flavour in the salad. Roasted cashews give a slightly nutty and crunchy feel to the salad.

Peanut dressing is creamy and it just binds all the ingredients together and makes this salad very very appetising. In-case you haven't tried peanut based dressing yet, please don't be apprehensive and do try this salad.

Since this salad has carbs in the form of rice noodles, it's hearty on its own and would be ideal for lunch/dinner. It also packs really well in lunchbox, just remember to pack the dressing and salad differently and dress the salad only before eating it. And if you can't find rice noodles, just use regular noodles or soba noodles.

This salad would pair well with Thai inspired recipes like this Tom Kha Ghai soup, Pad Thai, Som Tam (Raw Papaya salad) and Thai iced tea.

Quick, easy and super-delicious Thai inspired salad with rice noodles, vegetables and peanut dressing.

Type: Appetiser/Main-course
Diet: Vegetarian
Serving size: 2 portions

Ingredients

1 cup cooked rice noodles (use regular Hakka noddles if you don’t have rice noodle)

1/2 cup thinly sliced purple cabbage,

1/2 cup thinly sliced carrot

1/2 cup thinly sliced cucumber each

1 cup thinly sliced mixed bell peppers

1/4^th cup chopped basil and ½ cup chopped mint leaves

1/4^th cup roasted cashews/ peanuts

Dressing

1+1/2 Tbsp extra virgin olive oil

1 Tbsp peanut butter

1 Tsp soya sauce

1 Tsp honey

1+1/2 Tsp lemon juice

1 Tsp schezwan sauce

½ Tsp black pepper powder

½ Tsp chilli flakes

1-2 cloves grated garlic

1 Tbsp water

Salt to taste

Method

Cook rice noodles in boiling water for 5-10 minutes and then rinse under cold water and keep aside.

To make dressing, add all ingredients in a small air-tight jar and give a good shake. Taste and adjust seasoning.

For assembling the salad, add noodles, chopped vegetables, basil, mint, roasted cashews/peanuts and dressing in a salad bowl and mix with the help of tongs or forked spoon. Chill in fridge for half an hour.

Garnish with roasted peanuts/ cashews before serving.