This quick Rice Noodle Salad is a favorite family dinner when I don't feel like cooking—you just have to boil water and the rest is assembly only! It takes about 20 minutes and is so fresh and delish.
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.
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.
Notes
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, or let it sit at room temperature for about 15-20 minutes before eating.
If you plan to cook the noodles ahead of time, toss with toasted sesame oil or a neutral oil to prevent them from sticking together.
Dress any leftover coleslaw mix with the remaining peanut sauce to make an easy lunch salad.
Use thin vermicelli or cellophane rice noodles (or even angel hair pasta), if you prefer.
I prefer English cucumbers to other types since their skin is thinner and more tender and their seeds tend to be smaller. This means you don't have to peel them to make them pleasant to eat. Or you can use a few mini cucumbers.
Chop the peanuts more finely for kids under age 2.