Combine all ingredients and mix well into a smooth sauce.
Vegan Noodle Peanut Salad
Vegan Noodle Peanut Salad
- Makes4 servings
- Prep Time15 min
- Calories574
- Made withSplenda Granulated Sweetener
Ingredients
- 300 g udon noodles, cooked
- 130 g shredded purple cabbage
- 100 g shredded carrot
- 80 g spinach
- 1 bell pepper, in strips
- 150 g shelled cooked edamame
- 15 g cilantro, chopped
- 1 lime
Peanut sauce
- 125 g peanut butter
- 1 tablespoon sriracha sauce
- 4 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 60 ml water
- 1 tablespoon toasted sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon freshly grated ginger
- 1 teaspoon red pepper, finely chopper
- 1 tablespoon SPLENDA® Granulated
Nutrition Info Per Serving
- % Daily Value*
- Energy574 kcal735.9%
- Total Fat24.00 g30.77%
- of which saturates4.90 g1.78%
- Total Carbohydrate65.00 g23.64%
- of which sugars10.00 g3.64%
- Protein20.00 g40%
- Salt0.00 g0%
Instructions
For the peanut sauce
1
For the salad
2
Combine all vegetables in a large bowl, and add the cooked noodles and the peanut sauce. Top off with the cilantro and the juice of the lime.
Made with
Splenda Granulated Sweetener
Recipes You May Also Like
