Ingredients
- 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
- 4 cups mix of red cabbage, carrots, and radish, shredded or grated
- 1 red bell pepper, finely sliced
- 3 scallions, sliced
- 1/2 bunch cilantro, chopped (or sub basil and mint)
- 1 tablespoon (or less, or more) jalapeño, finely chopped
- 1/4–1/2 cup roasted, crushed peanuts (optional garnish)
Peanut Sauce
- 5 thin slices ginger, cut across the grain (about the size of a quarter)
- 2 cloves garlic
- 1/2 cup peanut butter (or sub almond butter)
- 1/2 cup fresh orange juice (about 1 large orange)
- 1/3 cup fresh lime juice (about 2 limes)
- 1/4 cup soy sauce or GF Braggs Liquid Amino Acids (not tamari)
- 1/3 cup honey, agave, or maple syrup
- 1/4 cup toasted sesame oil
- 1–1 1/2 teaspoons cayenne pepper (or a squirt of sriracha sauce)
- 1 teaspoon salt
Steps
- Cook Noodles: Cook pasta according to package directions. Drain and chill under cold running water. Drain again. (For rice noodles: pour boiling water over noodles in a baking dish, let soak until softened, drain.)
- Make Peanut Sauce: While noodles cook, add all peanut sauce ingredients to a blender and blend until smooth. (Can be made up to 3 days ahead and refrigerated.)
- Prep Veggies: Slice, grate, and chop all vegetables and herbs.
- Combine: Place shredded veggies, bell pepper, scallions, cilantro, and jalapeño in a serving bowl. Toss. Add cold noodles and toss again. Pour some peanut sauce over top and toss well to combine—use enough to coat generously. (Save extra sauce for any leftover salad, as it can soak up overnight.)
- Taste and Adjust: Adjust salt, add chili flakes if desired, or more lime. Serve garnished with roasted peanuts and cilantro, and a lime wedge.
Yield
Serves 6–8
Total Time
About 25 minutes (plus chilling time for noodles if desired)