Name: Cold Thai Noodle Salad with Peanut Sauce
Prep time: 15 min
Total time: 15 min
Ingredients: 2 servings – ramen or pad thai noodles; 1 cup white cabbage; 1 cup purple cabbage; 1 red bell pepper thinly sliced; 1 cup carrot, peeled; 1 red bell pepper, finely sliced; 1 cucumber, seeds removed, sliced into thin strips; 3 scallions, sliced; 1/2 bunch cilantro, chopped; Garnish: sliced limes, chopped peanuts, sesame seeds; 2 teaspoons ginger; 2 cloves garlic; 1/2 cup peanut butter; 1/4 cup fresh orange juice ( roughly ½ an orange); 3 tablespoon fresh lime juice ( 1 lime); 2 tablespoons soy sauce Braggs Liquid Amino Acids; 2 tablespoons agave; 3 tablespoons toasted sesame oil; 1/4 teaspoon red pepper flakes; 1/2 teaspoon salt

Ingredients

Scale

Salad:

2 servings – ramen or pad thai noodles
1 cup white cabbage
1 cup purple cabbage
1 red bell pepper thinly sliced
1 cup carrot, peeled
1 red bell pepper, finely sliced
1 cucumber, seeds removed, sliced into thin strips
3 scallions, sliced
1/2 bunch cilantro, chopped
Garnish: sliced limes, chopped peanuts, sesame seeds

Thai Peanut Sauce:

2 teaspoons ginger
2 cloves garlic
1/2 cup peanut butter
1/4 cup fresh orange juice ( roughly ½ an orange)
3 tablespoon fresh lime juice ( 1 lime)
2 tablespoons soy sauce Braggs Liquid Amino Acids
2 tablespoons agave
3 tablespoons toasted sesame oil
1/4 teaspoon red pepper flakes
1/2 teaspoon salt

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Instructions

Cook pasta according to directions on package. Drain and chill under cold running water.
Peanut sauce: Combine everything in a small dish, whisk until smooth. Adjust the ingredients to taste.
Place shredded veggies, bell pepper, scallions, and cucumber in a bowl, combine with cooked noodles. Pour the peanut sauce over top and toss well to combine.
Garnish with roasted peanuts, cilantro, a lime wedge and sesame seeds.

Prep Time: 15 minutes