Description
A vibrant and colorful Miso Peanut Rainbow Noodle Salad featuring tender rice noodles tossed with crisp vegetables and dressed in a creamy, flavorful peanut miso dressing. This salad is perfect for a quick, healthy, and satisfying lunch that combines Asian-inspired ingredients for a delightful taste and texture.
Ingredients
Scale
Vegetables
- 2 cups shredded purple cabbage
- 1 cup carrots, grated or shredded
- 1 bell pepper, thinly sliced
- 4 green onions, diced
- 1 cup fresh cilantro (optional)
Noodles
- 8 oz rice noodles
Dressing
- 1/2 cup peanut butter
- 2 tbsp miso paste
- 2 tbsp rice vinegar
- 1 tbsp sriracha
- 1 tbsp honey
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2-4 tbsp water (to thin dressing)
Instructions
- Prepare Vegetables: In a large bowl, combine the shredded purple cabbage, grated carrots, thinly sliced bell pepper, and diced green onions. Toss gently to mix all the vegetables evenly.
- Cook Noodles: Boil water and cook the rice noodles according to the package instructions, usually until tender, about 4–5 minutes. Drain the noodles and rinse thoroughly under cold water until cooled to stop cooking and remove excess starch.
- Make Dressing: In a small bowl, whisk together peanut butter, miso paste, rice vinegar, sriracha, honey, soy sauce or coconut aminos, sesame oil, minced garlic, and minced fresh ginger. Add 2 to 4 tablespoons of water gradually to reach a smooth, pourable consistency.
- Combine Salad: Add the cooled rice noodles to the bowl with the mixed vegetables. Pour the peanut miso dressing over the top and toss gently until everything is well-coated.
- Serve: Serve the salad immediately, chilled or at room temperature, garnished with fresh cilantro if desired.
Notes
- You can adjust the heat level by modifying the amount of sriracha or leaving it out for a milder flavor.
- For a gluten-free version, ensure the soy sauce is gluten-free or substitute with coconut aminos.
- If you want a vegan salad, substitute honey with maple syrup or agave nectar.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Adding chopped peanuts or toasted sesame seeds on top adds extra crunch and flavor.
