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Platter and bowl of Rainbow Peanut Noodle Salad made with fresh veggies
Raw Rainbow Veggie Noodle Salad with Peanut Dressing
A light and refreshing rainbow veggie noodle salad with a savory-sweet peanut dressing. Just 30 minutes required for this vibrant, plant-based side or meal.
Using wooden tongs to pick up fresh vegetable noodle salad
5 from 19 votes
PREP TIME
30 minutes
TOTAL TIME
30 minutes
Servings
2
(Salads)
CourseEntrée or Side
CuisineGluten-Free, Thai-Inspired, Vegan
Freezer FriendlyNo
Does it keep?3-4 Days
Ingredients
US Customary – Metric
SAUCE
3 Tbsp peanut butter or cashew butter (to keep this dish truly raw, use raw cashew butter)
3 Tbsp lime juice
3-4 cloves garlic
1/2 – 1 tsp red pepper flake (adjust to preferred heat level)
5 Tbsp coconut aminos (or tamari, but start with lesser amount as its saltier)
2 tsp sesame oil (optional)
1 Tbsp maple syrup or raw honey, plus more to taste
SALAD
2 medium carrots, ribboned with a vegetable peeler
1 medium cucumber, very thinly sliced with a vegetable peeler or mandolin
1 cup (packed) red cabbage, very thinly sliced with a knife or mandolin
1 large red bell pepper, very thinly sliced with a knife or mandolin
2 cups chopped curly or lacinato kale
1 cup snap or snow peas
1 ripe mango, cubed
