Ingredients
Units
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- 8 oz rice noodles, cooked and cooled
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 2 tbsp sesame seeds
For the Peanut Dressing:
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp maple syrup
- 2–3 tbsp water
Instructions
- Whisk together all dressing ingredients until smooth.
- Toss noodles, veggies, and dressing in a large bowl.
- Garnish with sesame seeds and green onions. Serve cold.
Notes
- Add tofu or edamame for extra protein.
- Store in the fridge for up to 2 days.
- Prep Time: 10
- Cook Time: 5
Nutrition
- Serving Size: 4
- Calories: 290
- Fat: 10g
- Carbohydrates: 40g
- Protein: 8g