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Rainbow Thai Salad With Peanut Tempeh | Minimalist Baker Recipes

Ingredients

• 6 ounces (170 g) vermicelli noodles (I like brown rice noodles)
• 2 whole carrots, "ribboned" with a vegetable peeler or spiralizer
• 2 green onions, finely chopped
• 1/4 cup (15 g) chopped cilantro
• 2-3 Tbsp (6 g) chopped mint
• 1 cup (30 g) loosely packed spinach, chopped
• 1 cup (75 g) thinly sliced red cabbage
• 1 red bell pepper, thinly sliced
• optional: 1 batch Marinated Peanut Tempeh
• 1/3 cup + 1 Tbsp (100 g) salted creamy peanut butter, almond butter, or sunbutter
• 3 Tbsp (45 ml) gluten-free tamari (or soy sauce if not GF)
• 3 Tbsp (45 ml) maple syrup
• 1 tsp chili garlic sauce, 1 red Thai chili minced, or 1/4 tsp red pepper flake
• 1 lime, juiced ~(3 Tbsp or 45 ml)
• Water to thin (~1/4 cup or 60 ml)

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