Thai Peanuty Noodle Salad
Thai Peanut Noodle Salad
Thin Slicer Blade
Time: Prep 10 min | Cook 5 min | Total 15 min
★ ★ ★ ★ ☆ 4.6/5
Bite-sized Recipe
Thinly slice cabbage and carrots with the Thin Slicer Blade, toss with noodles and a creamy peanut-lime sauce for a cold, tangy lunch.
Intro
Skip takeout and make your own crunchy, colorful peanut noodle salad with veggies prepped in minutes.
What You’ll Need
1 cup cooked rice noodles
½ cup red cabbage, thinly sliced
½ cup carrot, thinly sliced
2 tbsp peanut butter
1 tbsp soy sauce
1 tbsp lime juice
1 tsp honey or maple syrup
Blades to Use
Prep Tip
Thin Slicer Blade helps shred crisp veggies that soak up all the sauce without going soggy.
Instructions
Step 1
Thinly slice cabbage and carrots with Thin Slicer Blade
Step 2
Whisk peanut butter, lime juice, soy sauce, and honey
Step 3
Toss noodles and sliced veggies in sauce
Step 4
Let chill for 15 minutes before serving
Step 5
Top with sesame seeds or cilantro
For Extra Bite
Add tofu cubes or crushed peanuts
Nutrition per Serving
Calories: 460
Protein: 14 g
Carbohydrates: 50 g
Fat: 22 g
Fiber: 5 g
Sugar: 7 g
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