Cooking with Chef Bryan - Peanut Noodle Summer Salad

This Peanut Noodle Summer Salad is a refreshing, delicious dish perfect for hot days. Packed with vibrant veggies and tossed in a creamy, flavorful peanut dressing, it’s a satisfying meal that’s easy to make and sure to impress. Whether for a quick lunch or a light dinner, this salad is a summer staple you’ll want to make again and again.

INGREDIENTS

8 oz rice noodles

1 cup shredded red cabbage

1 cup julienned carrots

1 cup sliced bell peppers (red, yellow, or orange)

1 cup snap peas, halved

1 cup cucumber, sliced

1/4 cup chopped fresh cilantro

1/4 cup chopped fresh mint

1/4 cup chopped peanuts

1/4 cup creamy peanut butter

2 tbsp soy sauce

2 tbsp lime juice

2 tbsp rice vinegar

1 tbsp honey or maple syrup

1 tbsp sesame oil

1-2 tbsp water (to thin, if needed)

1 clove garlic, minced

1 tsp grated ginger

1 tsp sriracha or hot sauce (optional)

INSTRUCTIONS

1) Prepare the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.

2) While the noodles are cooking, prepare the vegetables. Shred the cabbage, julienne the carrots, slice the bell peppers, and cut the snap peas and cucumber.

3) In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, honey (or maple syrup), sesame oil, minced garlic, grated ginger, and sriracha (if using). Add water as needed to achieve a pourable consistency.

4) In a large bowl, combine the cooked noodles, cabbage, carrots, bell peppers, snap peas, cucumber, cilantro, and mint. Pour the peanut dressing over the salad and toss to coat evenly.

5) Transfer the salad to a serving dish, sprinkle with chopped peanuts, and garnish with additional cilantro and mint if desired. Serve immediately.