Ingredients
1 medium-head green cabbage (about 2 cups shredded)
8 oz rice vermicelli noodles
1 cup chopped roasted peanuts
1 cup shredded carrots
1 cup chopped fresh cilantro
2 Thai chili peppers (finely minced, optional)
2 tbsp rice vinegar
1 tbsp lime juice
1 tbsp tamarind paste
2 tbsp honey or maple syrup
2 tbsp natural peanut butter
1 tbsp soy sauce or tamari (unspecified type)
4 tbsp vegetable oil
3 cloves garlic (minced)
1 tbsp shallot or葱 white, minced
Fresh lime wedges (for serving)
Instructions
Shred cabbage and carrots; set aside.
Cook rice noodles according to package instructions (5-7 minutes), drain, and rinse with cold water until cool.
In a large bowl, whisk dressing: combine rice vinegar, lime juice, tamarind paste, honey/maple syrup, peanut butter, soy sauce, and vegetable oil.
Add shredded cabbage, rice noodles, and carrots to the dressing. Toss until fully coated.
Mix in garlic, shallot, and chopped chili peppers (if using).
Top with chopped peanuts and cilantro.
Serve immediately or chill for enhanced flavors (up to 4 hours).
Notes
Chill for 30 minutes to intensify flavors
Omit chili peppers for a milder version
Swap rice noodles with vermicelli for a similar texture
Use fresh lemon juice if tamarind paste is unavailable
Store sealed in refrigerator for up to 2 days
- Prep Time: 20
- Cook Time: 10
- Category: High Protein Meals
- Method: Mixing/Dressing
- Cuisine: Thai
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (approx 1.5 cups)
- Calories: 480
- Sugar: 15g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg