This is my go-to salad when I’m looking to add some more vegetables into my diet as well as save some time for meals. I love making this salad ahead of time for busy weeks when I know I won’t make time to make a balances lunch because it’s the perfect amount of crunch, savoury, and heat. Here’s how you make it:

𝘐𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵𝘴:
- 1c red cabbage, sliced thin
- 1 large carrot, julienned
- 1/3 cucumber, julienned
- 1/2 bell pepper, julienned
- 1 chicken breast, cooked and sliced
- 4 Tbsp peanut butter
- 4 Tbsp hot water
- 2 Tbsp soy sauce
- 1 tsp lemon juice
- 1/4 tsp cayenne pepper
- Vermicelli noodles
- Salted peanuts + sesame seeds to top (optional)

𝘋𝘪𝘳𝘦𝘤𝘵𝘪𝘰𝘯𝘴:
1. Cut up vegetables and chicken, set aside.
2. Meanwhile, cook noodles.
3. Mix peanut sauce ingredients.
4. Prepare plate with noodles, vegetables, and chicken. Top with sauce, peanuts and sesame seeds.

Let me know when you try this because I’m pretty sure it’s going to be your new favourite!

Salad Recipe | Eat the Rainbow | Peanut Sauce