Add this Crunchy Peanut Butter Salad to your kitchen repertoire.
Christine Philips shows us how to create a vibrant fusion of fresh vegetables, rice noodles, and zesty homemade dressing in a delicious and healthy salad. With layers of colour and flavour, this wholesome dish promises to revolutionize your lunchtime routine.
Ingredients
Spiralised Zuchinni
Rice Noodles
Carrots
Red Cabbage
Sprouts
Peppers
Bok Choy
Peanuts (For Topping)
Fresh lime juice
Peanut butter (or alternative nut butter)
Garlic
Fresh ginger
Soy sauce (or tamari for gluten-free option)
Maple syrup
Rice vinegar
Sriracha (optional for a spicy kick)
Instructions
Prepare the rice noodles according to package instructions and set aside.
Layer the base of a salad jar or serving dish with rice noodles and spiralized zucchini.
Add sliced carrots, red cabbage, sprouts, peppers, and bok choy in colorful layers.
For the dressing
In a separate container, prepare the dressing by combining lime juice, peanut butter, garlic, ginger, soy sauce, maple syrup, rice vinegar, and sriracha.
Shake or blend until smooth.
Drizzle the dressing over the salad and toss gently to coat.
Top the salad with a generous handful of peanuts for added crunch.
Optionally, garnish with edible flowers for a decorative touch.
If preparing for school or work, pack the dressing separately and add just before serving to avoid sogginess.
Variations
Add cooked chicken or sliced beef for extra protein.
Experiment with additional ingredients like baby corn or mung beans for variety.
Customize the dressing by adjusting the amount of sriracha for desired spiciness.
