Tossed in a sweet peanut sesame dressing and loaded with TONS of awesome crunch, this peanut sesame thai noodle crunch salad is everything you could ever want in a summer salad!
If you know me, you know I die over a a good salad with some RAINBOW and all the crunch. Don’t we all??
The first day of July calls for a kick-butt salad that is Monday worthy in every sense and HIGHLY appropriate for any of your Fourth of July food shenanigans this week.
In that case I’m “forced” to eat it all week, peace out.
Can I tempt you with the fact that not only is this a SALAD-salad with all the veggie goodness, but we’ve also got freakin’ THAI NOODLES hanging out in there. Somewhere underneath all the peanut sesame dressing, promise.
It is at this point where you should feel inclined to go live in this bowl of peanut sesame thai noodle crunch salad for approximately forever. The end.
This salad is MORE than appropriate for all of your summer salad needs but especially for any type of Fourth of July get-together you may be hosting/providing food for this week. People are just automatically drawn to it because a) COLOR. — there’s so freaking much of it. b) NOODLES — need I even elaborate?
The BEST part about this salad is that you can totally make all of the elements ahead of time. Both the salad base and the dressing. I like to wait to dress this salad until the last possible second so the salad maintains its awesome crunch.
Base is as follows: Shredded cabbage, julienned sweet pepper, shredded carrots, green onions, and cooked Thai noodles. Just throw it in a big bowl and you’re golden!
Dressing: Whisk up some creamy peanut butter, rice vinegar, soy sauce, sesame seeds, sesame oil, and honey and you’ve got a dressing that takes a salad like this from “okaaaaay, salad” to “HECK YEAH SAAAAAALAD”
It’s perfectly reasonable to want to dive straight in the bowl at this point. You will not even BELIEVE how incredible the creamy peanut dressing plays with the tender Thai noodles and incredible veggie crunch. You’ll want this for breakfast.
ZERO judgement from me. I’m first in line.
Peanut Sesame Thai Noodle Crunch Salad
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- 8 oz pad thai noodles
- 2 cups thinly sliced sweet peppers
- 1-1/2 cups shredded carrots
- 2 cups shredded cabbage
- 1/4 cup minced fresh cilantro
- 1/2 cup sliced green onions
- 3 tablespoons creamy peanut butter
- 2 tablespoons honey
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons sesame seeds
- 2 tablespoons sesame oil
- In a large bowl, combine all salad ingredients. Store in refrigerator while you make the dressing.
- In a small bowl, whisk all dressing ingredients until smooth and creamy. When ready to serve, pour dressing over salad and toss to combine. Serve immediately and enjoy!