Thai Noodle Salad ****

By Gigirox

Ingredients

• Dressing:
• 1/2 C peanut butter
• 1 lime, juiced and zested
• 2 1/2 t sesame oil
• 1 T seasoned rice wine vinegar
• 2 T soy sauce
• 3 T honey
• 2 cloves garlic, roughly chopped
• 1 T minced ginger
• 1/2 C roughly chopped cilantro (stems and all)
• 1/2 C vegetable oil
• 1/4 t kosher salt*may vary depending on saltyness of peanut butter
• 2-3 t sriracha chili sauce*use more or less to taste
• 2-4 T water*more or less to control thickness
• Slaw:
• 8 oz Linguine-broken in half
• 4 C shredded napa cabbage
• 2 C thinly sliced purple cabbage
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow pepper, thinly sliced
• 1 medium carrot, julienned
• 1/2 medium cucumber, halved and sliced
• 1/4 of a red onion, thinly sliced

Preparation

Step 1

Dressing:
-Place everything in a blender and mix until smooth. Makes about 2 cups.

Slaw:
-Cook pasta according to package directions, rinse with cold water until pasta is cooled.
-Slice, shred, or chop all of the veggies.
-Place noodles and veggies in large bowl.
-Pour dressing over slaw mixture.