Description
This Thai Peanut Glass Noodle Salad is a Thai-inspired noodle dish that’s made with gluten-free glass noodles, coleslaw cabbage and carrot mix, sweet juicy mango, crunchy cucumber, fresh cilantro and zingy ginger tossed in a mild peanut sauce, topped with crushed crunchy peanuts and finished off with freshly squeezed zesty lime juice!
Ingredients
- 7 ounces gluten-free glass noodles
- 2 1/2 cups coleslaw mix (with white & purple cabbage and carrots)
- 1 large mango
- 1/2 cup chopped cucumber
- 1/4 cup fresh cilantro, chopped
- 1–2 teaspoons ginger, freshly grated
- 1/4 cup roasted peanuts, crushed
- 1 lime
Peanut Dressing
- 1/2 cup peanut butter
- 1/2 cup orange juice
- 2 tablespoons liquid aminos/gluten-free soy sauce
- 1 teaspoon minced garlic
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon lime juice
- 1 teaspoon gluten-free sriracha hot sauce
Instructions
Cook the glass noodles according to package directions.
While the noodles are cooking, place all of the dressing ingredients into a blender and blend until smooth. Set aside.
Chop the mango, cucumber, and cilantro.
Crush the peanuts into medium-small pieces, not completely ground up.
When the noodles are done cooking, drain and rinse in cold water. Place the noodles in a large bowl.
Add the coleslaw mix, chopped mango, cucumber, cilantro, grated ginger, and crushed peanuts to the bowl, then pour ½ the dressing in the bowl. Toss to combine, adding a little more dressing as needed, but reserve some if you're not serving right away, to add in right before serving.
Top with more crushed peanuts and a squeeze of lime juice.
Notes
* I would recommend enjoying this noodle salad within the hour. If you're not enjoying it right away, reserve some of the dressing and toss in right before serving.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 10 minutes
- Category: Noodles