One thing I’ve learned through my cooking ventures is that the dressing always depicts how good a really salad is. If the dressing is delicious then you can pretty much toss anything into it as long as it all gets smothered. This recipe has the best peanut sauce I’ve ever made! It’s perfectly salty, tangy and a little spicy with the classic melt in your mouth peanut taste. I found this recipe on instagram by vegan food blogger, Danielle Brown. I just discovered her account and she has hundreds of yummy looking recipes that I am excited to try. Luckily I had almost all of the ingredients on hand for this salad and I only had to go get cilantro and edamame beans from the grocery store.

The ingredients for this recipe include:

  • Rice noodles
  • Purple cabbage
  • Carrots
  • Spinach
  • Red or orange bell peppers
  • Green onion
  • Cilantro
  • Edamame beans
  • 1/2 cup peanut butter
  • 2 tbsp sriracha
  • 4 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 1/4 cup water
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
  • 1 tsp ginger powder

While the noodles cook in boiling water, finely slice the purple cabbage, carrots, peppers and onions, and roughly chop the spinach and cilantro. Once the noodles have been rinsed in cold water to stop the cooking, add the frozen edamame beans to the boiling water until they start to float. Drain the beans and rinse in cold water. Toss everything except for the green onions and cilantro into a big bowl and mix together the peanut sauce, tasting to see if you need to add more of anything. Next, pour the peanut sauce over the vegetables and noodles and combine until fully coated. To finish it off, sprinkle the cilantro and green onions on top and refrigerate until you’re ready to serve.

This salad is so bright and colourful! It’s a great summertime meal that takes little to no time to prepare. If you love peanut sauce then this is a must try!

Enjoy 🙂