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Prep time
15 minutes
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Cook time
8 minutes
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Serves
4 to 6
Test Kitchen Notes
This chilled noodle salad by Zestful Kitchen gets its zip and zing from a super-speedy sauce featuring Sir Kensington's Sriracha Mayo, a condiment with pepper-forward flavor and red jalapeño kick that makes it the perfect balance of garlic, umami, and sweet heat. Whisk it up while the noodles boil, then toss the whole thing together with crunchy veggies and bright herbs to make it a meal—yep, it's that easy.
This recipe is shared in partnership with Sir Kensington's. —The Editors
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Ingredients
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8 ounces
dried rice noodles
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3 tablespoons
creamy peanut butter
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3 tablespoons
low-sodium soy sauce
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3 tablespoons
Sir Kensington’s Sriracha Mayo
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2 tablespoons
fresh lime juice
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2 tablespoons
honey
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1/2 teaspoon
grated fresh garlic
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1/2 teaspoon
ground ginger
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2 cups
shredded purple cabbage
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1 1/2 cups
shredded carrots
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1 1/2 cups
sliced snap peas
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3/4 cup
thinly sliced scallions
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1/4 cup
chopped cilantro
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Crushed peanuts, for serving (optional)
Directions
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Cook noodles according to package directions.
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Meanwhile, whisk together peanut butter, soy sauce, Sriracha Mayo, lime juice, honey, garlic, and ginger in a large bowl.
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Drain noodles, then rinse noodles with cold water and drain again. Add noodles to bowl with sauce and toss to coat.
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Add cabbage, carrots, peas, scallions, and cilantro to the noodles and toss to combine. Sprinkle with peanuts and serve.
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