Rainbow Rice Noodle Salad with Peanut Butter Dressing
30 mins prepServes 4
A vibrant and refreshing salad with rice noodles, fresh vegetables, mango, and edamame, all tossed in a creamy peanut butter dressing, perfect for a light lunch or dinner.
1. Cook the rice noodles in chicken broth instead of water for added flavor. Drain and rinse under cold water.
2. Prepare all the vegetables and mango by slicing them thinly or julienning to blend nicely with the noodles.
3. Mix the cooked noodles with the prepared vegetables, mango, and edamame.
4. In a small bowl, whisk together peanut butter, soy sauce, vinegar or lime juice, honey or alternative sweetener, and sesame oil. Add water as needed to achieve a pourable consistency.
5. Pour the prepared dressing over the noodle salad and toss gently to combine.
6. Garnish with roasted peanuts and fresh herbs. Serve immediately or chilled.
