Serves 6

Ingredients

Salad:

• 1 package of thin rice noodles (200 – 225 g)
• 2 cups cucumber, cut into thin matchstick like strips
• 2 cups carrot, cut into thin matchstick like strips
• 2 cups red cabbage, cut into thin matchstick like strips
• 2 red bell peppers, cut into thin matchstick like strips
• 1 large green onion, finely chopped
• ¼ cup fresh cilantro, finely chopped
• ¼ cup unsalted peanuts, roughly chopped

Peanut Sauce:

• ½ cup runny natural peanut butter
• 1 ½ tbsp soy sauce
• 1 tbsp balsamic vinegar
• 1 tbsp rice vinegar
• 2 tbsp hot water
• 1 tbsp sriracha (add less or more to taste)
• 1 tsp garlic powder
• ½ tsp ginger
• 2 tbsp toasted sesame oil

Directions

1. Wash and prepare veggies as per the description in the ingredient list. Add veggies and peanuts to a large serving bowl.
2. Cook the rice noodles following the instructions on the package. Once they are done, strain in a colander over the sink and rinse with cold water to stop the cooking process. Drain well and add them to the bowl with the vegetables.
3. Prepare the peanut sauce mixing by hand or using a small blender. Pour the sauce over the salad and toss until combined.

Tip: Looking to add more protein? Chicken or pan-fried firm tofu would pair well with this salad.