This quick Rice Noodle Salad is a favorite family dinner when I don’t feel like cooking—you just have to boil water, then the rest is assembly only!
– Stir fry-style rice noodles – Cucumber – Coleslaw mix – Peanuts – Bottled peanut sauce – Fresh cilantro, edamame beans, drained tofu, and/or cooked shrimp, optional for topping.
Prepare the noodles according to the package directions. Drain in a colander and rinse with cold water.
Cut the cucumber into thin "matchsticks," discarding the ends. I prefer English cucumbers to other types since their skin is thinner and more tender and their seeds tend to be smaller.
Transfer the noodles to a large bowl and add the cucumber, coleslaw, peanuts, and peanut sauce. Toss to mix everything together.
Serve the salad with your choice of toppings. Chop the peanuts more finely for kids under age 2.
You can store leftovers in an airtight container in the fridge for up to 3 days. It will firm up a bit in the fridge, so sprinkle with warm water and stir gently, before eating.
Click the link below to see the full recipe, more tips and possible dietary replacements.