
Rainbow Peanut SaladRecipe by Chef Heidi Fink 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 200 g dried chow mein noodles (or noodles of your choice) 250 ml (1 cup) roughly chopped cilantro 250 ml (1 cup) shredded or julienned raw carrot 250 ml (1 cup) thinly sliced red or yellow bell pepper 250 ml ( 1 cup) thinly sliced cucumber 250 ml (1 cup) thinly sliced or shredded cabbage 80 ml (1/3 cup) thinly sliced green onion 375 ml (1-1/2 cups) frozen edamame, boiled for 2 minutes and cooled Peanut Dressing 240 ml ( 1 cup) natural peanut butter (either crunchy or smooth) 180 ml (3/4 cup) water OR thin coconut milk 120 ml (1/2 cup) freshly squeezed lime juice 60 ml (1/4 cup) brown sugar 4 cloves garlic, peeled 22 ml (1-1/2 Tb) peeled, minced ginger 60 ml (1/4 cup) chopped cilantro 25 ml (5 tsp) red curry paste 8 ml (1-1/2 tsp) salt, or to taste Garnish chopped roasted peanuts 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.

Rainbow Peanut SaladRecipe by Chef Heidi Fink

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.

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.

Rainbow Peanut SaladRecipe by Chef Heidi Fink

Ingredients

Directions

Variations