Ingredients
Salad
- 8 oz. dry rice or buckwheat noodles, prepared to package instructions and cooled
- 2 cups red cabbage, shredded
- 1/2 cup carrots, shredded
- 1/2 cup pea pods
- 6 mini bell peppers, finely sliced
- 4 scallions, chopped
- 3/4 cup cilantro leaves, loosely packed
Peanut Sauce
- 1 Tbsp. fresh ginger, minced
- 3 cloves garlic, minced
- 1/2 cup peanut butter
- 1/2 cup orange juice
- 3 Tbsp. soy sauce
- 4 Tbsp. maple syrup
- 4 Tbsp. sesame oil
- 2 tsp. sriracha
Servings:
Units:
Instructions
- Blend the peanut sauce ingredients together using a blender until smooth.
- Place veggies into a serving bowl. Add the noodles and peanut sauce over top and toss well to combine. Stores in the refrigerator for up to three days.
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