Chilled Veggie Noodle Salad with Peanut Dressing (V)


Serves 4


  • 2 large carrots, peeled
  • 2 large cucumbers 
  • 1 cup purple cabbage, shredded
  • 1 red bell pepper, cut into 2-inch strips
  • 2 ounces of snow peas, thinly sliced
  • ⅓ cup Thai & True Peanut Sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon lime juice
  • Cooked rice noodles (optional)
  • Peanuts, chopped, for garnish
  • Cilantro, chopped, for garnish


  1. Use a julienne peeler to make the carrots and cucumbers into thin, noodle-like ribbons. Place the veggie noodles in a large bowl.
  2. Add the shredded cabbage, sliced red bell pepper, and sliced snow peas to the bowl and toss to combine the veggies together.
  3. In a small bowl, whisk the Thai & True Peanut Sauce, low-sodium soy sauce, and lime juice together until well blended. Adjust the flavors according to your taste.
  4. Drizzle the salad with the peanut dressing and chill in the refrigerator until ready to serve. 
  5. If adding rice noodles, fold them into the salad along with any remaining dressing. Garnish with chopped peanuts and cilantro before enjoying.