Peanut Noodle Salad

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Seal approval GCF small

 Makes 1 Serving

426 Calories  1.5:1 Ratio

Pro 17.79gm

Carb 6.09gm


For the salad:

1 cup loosely packed/50g shredded daikon radish (Use a vegetable spiral slicer to make “noodles”)

1 cup loosely packed/50g kelp noodles, Sea Triangle Brand

½ cup/40g cooked & shredded chicken breast

¼ cup diced small/20g Hass avocado

¼ cup/20g finely shredded red cabbage

1 Tbsp./10g crushed macadamia nuts

1Tbsp. /5g minced fresh cilantro

1 Tbsp./5g thinly sliced scallions (tops & bulb)

For the dressing:

1 Tbsp. plus 1 tsp./ 15g oil (plain flavor such as canola. May sub 1-2g toasted sesame seed oil for extra flavor)

1 Tbsp. level/15g peanut butter, Skippy Creamy Natural

1 Tbsp./13g vinegar (apple cider vinegar was used for testing)

½ Tbsp./ 10g full fat coconut milk, Thai Kitchen, unsweetened

1/8 tsp. tightly packed/1g finely minced fresh ginger root 

optional seasonings: salt/red pepper/garlic powder


1.  Combine the ingredients for the salad dressing and stir very well to combine.   Set aside or let it sit overnight to develop the best flavor.

 2.  Combine the salad ingredients and serve with the prepared dressing.  


Change the vegetables to your liking, carrots, red bell peppers or green cabbage are all great additions.

The World Cuisine 48297-99 Tri-Blade Plastic Spiral Vegetable Slicer was used to make daikon radish noodles.


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