Spicy Thai Slaw ****

By Gigirox

"Top Secret Recipes" version of Claim Jumper Spicy Thai Slaw.
"Mixed greens, carrots, zucchini, green onion, peanuts and crunchy cappelini. Tossed in a sweet and spicy dressing."
My twist-I omitted the zucc and carrots, and I happened to have walnuts but no peanuts. I've never had the restaurant version, but thoroughly enjoyed this.

Ingredients

• Dressing:
• 1/3 cup rice vinegar
• 1/2 cup sugar
• 1 T chili paste(sambal)
• 4 ts fresh lime juice
• 2 ts oil
• 1/2 ts salt
• Slaw:
• 2 oz soba noodles, cooked (1 1/2 cups)
• 10 cups thinly sliced napa cabbage
• 2 cups mixed baby greens
• 1 1/2 cups julienned carrot
• 1 cup cilantro
• 1 cup dry roasted unsalted peanuts
• 1/2 cup sliced almonds

Details

Servings 10
Adapted from topsecretrecipes.com

Preparation

Step 1

1. Prepare the dressing by first combining the ingredients in a small bowl. Heat up this mixture in the microwave on high for 30-60 sec, or until hot, but not boiling. This will help to dissolve the sugar and salt. Stir the dressing well and set it aside to cool.

2. Cook 2 oz of soba noodles following the directions on the package. Drain the soba noodles, run cold water over them and let them sit to cool while you prepare the other ingredients.

3. Use a large sharp knife to thinly slice a medium head of napa cabbage. You can also use a mandoline to slice the cabbage into thin, uniform strips so that you have 10 cups of sliced cabbage. You can use a mandoline with a julienne attachment for slicing the carrots and zucchini as well. Make sure to chop the julienne slices into bite-size strips.

4. Chop the noodles into bite-size pieces, then combine them with the cabbage, baby greens, carrot, zucchini, cilantro, and nuts in a large bowl. Toss everything around really well while adding the dressing, then cover and chill for at least 4 hours. If you have the patience, wait overnight, the cole slaw will taste even better. Your slaw should last for up to a week covered in the fridge.