Thai noodle salad with peanut sauce

By Maverick19

Ingredients

• Peanut Sauce:
• 6 oz dry noodles. (ANY kind of noodles will do)
• 4 cups mix of Napa cabbage, carrots and radish, shredded or grated
• 1 red bell pepper, finely sliced
• 1/2 bunch cilantro, chopped (you can substitute basil or mint)
• 3 scallions, sliced
• 1 Tbsp jalapeño, finely chopped
• 1/4-1/2 cup roasted, crushed peanuts. (I like to mix in salad and as garnish)
• 3 thin slices ginger, cut across the grain, about the size of a quarter
• 1 fat clove garlic
• 1/4 cup peanut butter (you can sub almond butter)
• 1 orange (1/4 cup fresh orange juice)
• 1 large lime (3 Tbsp lime juice
• 2 Tbsp soy sauce
• 3 Tbsp honey or agave
• 3 Tbsp toasted sesame oil
• 1/2-1 tsp cayenne pepper
• 1/2 tsp salt

Preparation

Step 1

1. Cook noodles according to directions on package. Darin and chill under cold running water.
2. In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
3. Place the shredded veggies, bell pepper, scallions, cilantro and jalapeño in a bowl. Toss
4. Add the cold noodles to the bowl and toss again. Pour the peanut sauce over top and toss well to combine.
5. Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.