Thai-Inspired Noodle Salad with Peanut Sauce

Ingredients

• Rice noodles

  Dry

  4 oz or 113g

• Red cabbage

  Red, raw

  1 cup, shredded or 70g

• Carrots

  Raw

  1 cup grated or 110g

• Radishes

  Raw

  1 cup slices or 116g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Fresh cilantro

  Coriander leaves, raw

  8 tbsp or 8g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  2 clove or 6g

• Peanut butter

  Smooth style, without salt

  6 tbsp or 96g

• Orange juice

  6 tbsp or 93g

• Lime juice

  Raw

  2 lime yields or 88g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Sweetener, syrup, agave

  1 tsp or 9g

• Sesame oil

  Salad or cooking

  4 tbsp or 54g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Salt

  Table

  1 tsp or 6g

• Peanuts

  All types, raw

  4 tbsp or 37g

Directions

1. Cook the rice noodles according to the package instructions. Drain and rinse under cold running water to chill.
2. In a blender, combine the ginger, garlic, peanut butter, orange juice, lime juice, soy sauce, agave syrup, sesame oil, cayenne pepper, and salt. Blend until smooth and taste and adjust as needed.
3. In a large serving bowl, combine the shredded cabbage, carrots, radishes, bell pepper, scallions, cilantro, and jalapeño. Toss to mix well.
4. Add the chilled noodles to the vegetable mixture and toss again. Pour the peanut sauce over the top and toss well to combine.
5. Taste and adjust the salt if needed. Serve garnished with peanuts.