NOODLE SALAD WITH PEANUT-LIME VINAIGRETTE
Recipe from AussieChef at the Fine Cooking board... thanks Aussie! This is a great summer salad, makes an excellent side dish for a picnic, or top with grilled chicken for a simple and delicious main course.
Provided by Tracy K
Categories Asian
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make dressing: In a food processor, process everything except the oil.
- Slowly drizzle in the oil until emulsified.
- Scrape into a bowl and wait for half an hour for the flavours to develop.
- To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.
- Serve at room temperature.
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nIn lz
[email protected]This salad is so easy to make, and it's always a hit with my family. It's a great way to get my kids to eat their vegetables.
Miharidba Ridakidba
[email protected]I'm always looking for new ways to use my spiralizer, and this recipe is perfect. The zucchini noodles are a great addition to this salad.
Joseph Ojiofor
[email protected]This is a great recipe for a potluck or party. It's easy to make ahead of time, and it always gets rave reviews.
James Torrence
[email protected]I love that this recipe is so healthy. It's packed with fresh vegetables and lean protein.
Mhiz Blessing
[email protected]This salad is so versatile. I've served it as a main course, a side dish, and even an appetizer.
Terryanne Koae
[email protected]I'm allergic to peanuts, so I used almond butter in the dressing instead. It was just as good!
Md Mijanur Rhaman Mag
[email protected]I added some chopped mango to this salad, and it was delicious! The sweetness of the mango really complemented the other flavors.
Harry Gill
[email protected]I didn't have any rice noodles, so I used ramen noodles instead. It worked out just fine.
Bobbi Campbell
[email protected]This salad is a bit spicy for my taste, so I used less Sriracha. It was still plenty flavorful.
Perez Perez
[email protected]I'm not a huge fan of cilantro, so I used parsley instead. It still turned out great!
Haseeba Hussain
[email protected]This is one of my go-to recipes for a quick and easy weeknight meal. It's also a great make-ahead lunch.
Dennis Onyema
[email protected]I love how customizable this recipe is. I've made it with different noodles, vegetables, and proteins, and it's always delicious.
Seynab cali maxamed
[email protected]This salad is so refreshing and light, it's the perfect meal for a hot summer day.
skid boy
[email protected]I'm not usually a fan of noodle salads, but this one changed my mind. The dressing is so good, and the noodles and vegetables are perfectly cooked.
Reanna Askew
[email protected]This recipe is a great way to use up leftover chicken or tofu. I also like to add some chopped peanuts or cashews for extra crunch.
Vixen Hub
[email protected]I made this salad for a picnic, and it was a huge success. It's so easy to make and transport, and it's always a crowd-pleaser.
Nermen El-Sherif
[email protected]I followed the recipe exactly, and it turned out perfectly. The noodles were cooked al dente, the vegetables were crisp, and the dressing was creamy and flavorful.
rubber band man
[email protected]I'm always looking for new noodle salad recipes, and this one definitely did not disappoint! The flavors were so fresh and bright, and the dressing was the perfect balance of sweet, sour, and savory.
Shimul Hasan
[email protected]This noodle salad was a hit at my last potluck! Everyone loved the peanut-lime vinaigrette dressing. I'll definitely be making this again.