Recipe for noodle salad with bell pepper, peas, and carrots
An absolutely fantastic meal salad; crisp, vibrant, hearty, and bursting with greens and plenty of flavor – I love it! The salad includes kale, carrots, bell peppers, peas, and other goodies, and it is served with the most delicious peanut butter dressing. Honestly, I could eat that dressing on its own! But it also works brilliantly as the finishing touch on this delightful salad.
You can serve the salad just as it is, or maybe add some thinly sliced chicken or beef – that would be delicious too!
The salad is healthy, filling, visually appealing, and it’s both easy and quick to make.
I’ve eaten it for both lunch and dinner, but I’ve also taken it with me on trips or to work in a lunchbox – it can do it all and is a delight for both the eyes and the taste buds.
Noodle salad with bell pepper, peas, and carrots
Ingredients
- 100 gram noodles coarse
- 75 gram Pointed Cabbage
- 25 gram Iceberg salad
- 2 pcs. Carrots small
- 100 gram Peas fresh
- 1 pcs. Red bell pepper
- 1/2 pcs. Cucumber
- 1 handful Mint fresh
Peanut butter dressing
- 24 gram Peanut Butter creamy
- 10 gram Lime Juice
- 8 gram Fish Sauce
- 13.5 gram Olive Oil
- 50 gram Water
Topping
- 1 handful Peanuts
Instructions
- Cook the noodles according to the instructions. Drain them and let them cool.
- Thinly slice the pointed cabbage and iceberg lettuce and put them in a bowl.
- Peel the carrots and make ribbons from them using a vegetable peeler. Cut the bell pepper into strips and the cucumber into thin sticks; add everything to the bowl along with the peas.
- Finely chop the mint and mix it into the bowl.
Peanut butter dressing
- Mix peanut butter, lime juice, fish sauce, and oil well.
- Add water until the desired consistency is reached. Drizzle the dressing over the salad and mix everything well together.
- Serve with peanuts on top.