Thai Spiral Noodle Salad

Cheryl Ferguson
Jul 5
2 min read

Ah....summer! A vegan paradise where the veggies are plentiful, delicious and (usually) more affordable.

Today's recipe comes from a book many of us may appreciate in current economic times: "Liv B's Vegan on a Budget" by Olivia Beirmann. I'm looking forward to exploring more of Olivia's recipes!

This Thai Noodle Salad was easy, cheap and a quick meal to throw together. It also created a LARGE portion and I have lots of leftovers. I think it would be heavenly as a rice paper roll filler - planning to use the rest that way for a quick and easy appetizer.

Ingredients:

Salad:

8 oz rice noodles

2-3 large carrots (I used 2 and it was plenty)

2 medium zucchini (I used 1 large)

1 cup thinly sliced cabbage (I used purple for that lovely color pop)

4 green onions, sliced (I used 2)

2 tsp black sesame seeds

Sauce:

1/3 cup creamy peanut butter

3 Tbsp soy sauce (or tamari if you are making it gluten-free)

3 Tbsp brown sugar or maple syrup

2 Tbsp freshly squeezed lime juice

1/4 tsp garlic powder

1/2 tsp Sriracha sauce (I skipped this)

Directions:

Cook the rice noodles according to the package. Drain, rinse, set aside.

Meanwhile, prep the veggies. Use a spiralizer for the carrots and zucchini if possible, and if you don't have one, just slice in thin strips. The spiralizer is an amazing, quick tool that is really affordable if you stick to the most basic model, like I did :).