Recipe by Chef Heidi Fink
Rainbow Peanut Salad
- Prep time 30 mins
- Cook time 5 mins
- Ready in 35 mins
- Yield Serves 6
Quick to make, this Rainbow Peanut Noodle salad is colourful, delicious and nutritious. Enjoy it as a vegetarian main, or as a side with any type of grilled meat. Perfect for flexitarian families.
Ingredients
- Salad Ingredients
- Peanut Dressing
- Garnish
Directions
- Peanut sauce:
Combine all ingredients in a blender and blend until smooth and combined. Taste to see if it needs more salt, sugar, or lime juice. Set aside while preparing ingredients for salad. - Salad:
Bring a pot of salted water to a boil. Add noodles and stir until the pot come back to a boil. Cook noodles until just soft to the tooth (the timing will depend on the type of noodles you have). Drain and immediately cool the noodles under cold running water. Shake to remove excess liquid. - Shred or thinly slice all the vegetables. Cook and cool the edamame. Chop the cilantro.
- In a large bowl, combine all the salad ingredients and add all the peanut sauce. Use a pair of tongs or your hands to combine everything well. Serve immediately, topping each portion with chopped peanuts.
Variations
Omnivore’s version
Feel free to add cold leftover cooked chicken, pork or steak to this salad, as desired. It is especially delicious will leftover grilled meats.
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