Description
Experience the vibrant flavors of Thai cuisine with this refreshing and colorful Thai Spring Roll Pasta Salad. Packed with crunchy vegetables, fragrant herbs, and a creamy peanut dressing, this dish is perfect for gatherings or light weeknight dinners. The delightful combination of textures and tastes will leave everyone asking for seconds!
Ingredients
Scale
- 8 oz soba noodles (or any pasta)
- 1 cup shredded red cabbage
- 1 cup julienned carrots
- 1 cup sliced cucumber (preferably English)
- ½ cup chopped fresh cilantro
- ½ cup chopped fresh mint
- ¼ cup creamy peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey (or agave)
- Juice of 1 lime
- 1 tsp Sriracha (adjust to taste)
Instructions
- Cook the soba noodles in a large pot of salted boiling water until al dente. Drain and rinse under cold water; set aside.
- In a large mixing bowl, combine shredded cabbage, julienned carrots, sliced cucumber, cilantro, and mint.
- In a separate bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, lime juice, and Sriracha until smooth. Adjust sweetness if necessary.
- Add cooled noodles to the vegetable mix and pour the dressing over it; toss gently until well combined.
- Chill in the refrigerator for at least one hour before serving to allow flavors to meld. Serve garnished with extra herbs or crushed peanuts if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups (about 200g)
- Calories: 290
- Sugar: 6g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg