We can’t get enough of this crunchy deliciousness, especially when you add in some protein on top like air-fried tofu, chicken breast, or even BBQ shrimps! I always make a double batch of dressing and make sure there are left overs for the next day. This salad is full of color ( eat the rainbow) and taste. Best to prep ingredients ahead if you know you are limited on time, but it’s worth it!
Ingredients:
1 package of thin / med rice, brown rice, or soba noodles
2 cups of carrots julienned ( I use my julienne peeler)
2 cups cucumber sliced
1/2 head of red cabbage sliced in thin strips ( use a sharp knife or a mandoline)
2 bell peppers ( red and yellow) sliced in thin strips
2 lg green onions( scallions) chopped
1/4 cup chopped cilantro
1/4 cup peanuts
1 teaspoon avocado oil
Peanut Sauce
1 small knob of grated fresh ginger ( optional)
2 cloves of grated, or pressed garlic
1/2 cup peanut butter
2 fresh limes juiced ( 4 tbsp)
3-4 tablespoons of low sodium soy sauce or tamari
1 teaspoon sriracha or cayenne pepper ( optional)
4 teaspoons of toasted sesame oil
5 teaspoons of honey or maple syrup
2 tablespoons of rice vinegar
Place all dressing ingredients in a blender and blend until smooth. Add a bit of water if too thick. Place in a glass jar. This will keep for 3 days, so you can prep before!
Instructions:
Read directions for cooking the noodles. Remember to give them a stir as they tend to clump while cooking. Drain and rinse in cool water. Add 1 tsp + of sesame ( or a neutral oil/ avocado oil and stir to prevent sticking) Set aside.
Add all sliced and chopped veggies to a large serving bowl. Add noodles and toss gently with hands.
Add some of the dressing and toss again until coated ( there may be some left you can save or serve on the side)
You may adjust to taste. Salt, lime, peanuts, cilantro and chili flakes.
Add your favorite protein : Tofu, chicken, chickpeas, shrimp, tempeh, fish or as is.
Enjoy!