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| BLISSED-OUT THAI SALAD WITH PEANUT TEMPEH |
BLISSèD-OUT THAI SALAD WITH PèANUT TèMPèH
30-minutè rainbow Thai salad with vèggiès, noodlès, and marinatèd pèanut tèmpèh! Drèss with pèanut saucè for a flavorful, hèalthy, plant-basèd mèal!
Ingrèdiènts
SALAD
6 ouncès (170 g) vèrmicèlli noodlès (I likè brown ricè noodlès)
2 wholè carrots, "ribbonèd" with a vègètablè pèèlèr or spiralizèr
2 grèèn onions, finèly choppèd
1/4 cup (15 g) choppèd cilantro
2-3 Tbsp (6 g) choppèd mint
1 cup (30 g) loosèly packèd spinach, choppèd
1 cup (75 g) thinly slicèd rèd cabbagè
1 rèd bèll pèppèr, thinly slicèd
optional: 1 batch Marinatèd Pèanut Tèmpèh
DRèSSING
1/3 cup + 1 Tbsp (100 g) saltèd crèamy pèanut buttèr, almond buttèr, or sunbuttèr
3 Tbsp (45 ml) glutèn-frèè tamari (or soy saucè if not GF)
3 Tbsp (45 ml) maplè syrup
1 tsp chili garlic saucè, 1 rèd Thai chili mincèd, or 1/4 tsp rèd pèppèr flakè
1 limè, juicèd ~(3 Tbsp or 45 ml)
Watèr to thin (~1/4 cup or 60 ml)
Instructions
- Cook rice noodles according to package instructions, rinse, drain, and set aside to cool.
- To a large serving bowl, add cooked and cooled noodles, carrots, green onions, cilantro, mint, spinach, cabbage, and red bell pepper and toss loosely to combine. Set aside.
- Make dressing by adding peanut butter, tamari, maple syrup, chili sauce (or chili or red pepper), and lime juice to a small mixing bowl and whisking to combine. Then add warm water a little at a time until a thick but pourable sauce is achieved.
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- ................. More recipes visit info : minimalistbaker.com
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