Thai peanut noodle salad
Without the slightest bit of exaggeration, this would have to be one of the tastiest Asian salads we've ever eaten. The crunchiness of the cabbage, bean sprouts, peanuts, yellow pepper and carrots combined with the soft slippery rice noodles and the creamy peanut lime dressing is heavenly.
We served it as a side salad with Thai fish cakes (here's the recipe for those), but it would most certainly work well served with grilled or pan-fried fish, seafood or chicken. Next time we have it (which will be soon!) we're planning on having it with Thai-spiced baked salmon.
You can also add some pre-cooked shrimp or cold shredded chicken to the actual salad itself to turn it into a complete balanced meal in its own right. (Makes a great portable lunch.)
Whatever you do, we highly recommend you give this colorful, delicious and highly nutritious salad a try!
1½ cups finely shredded red cabbage
1½ cups bean sprouts
1 scallion — thinly sliced
1 carrot — grated
½ yellow or red pepper — cut into thin strips
A handful of cilantro (fresh coriander) leaves
⅓ cup roasted peanuts — lightly crushed
¼ cup natural peanut butter
¼ cup coconut milk
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon brown sugar
1 clove garlic — minced
½ teaspoon dried chili flakes
2 tablespoons lime juice
1 fresh red chili — thinly sliced