Peanut Noodle Salad

veganhuggs.com

Indie Roo Sheltie

subheading: Salad:

8 ounces dry rice noodles

1 cup frozen shelled edamame thawed

1 cup finely shredded purple cabbage

1 cup finely shredded green cabbage

1 cup julienned carrots , or shredded

½ cup chopped cilantro leaves + more for topping

⅓ cup sliced green onion (about 3 to 4 stalks) + more for topping

subheading: Peanut Dressing:

¼ cup smooth peanut butter , natural (more if preferred)

3 tablespoons soy sauce , low sodium (use tamari for gluten-free option)

1.5 tablespoons rice vinegar (more if preferred)

2 tablespoons lime juice , fresh squeezed

2 tablespoons agave nectar or maple syrup

2 tablespoons toasted sesame oil + 1 teaspoon for drizzling

2 tablespoons water

1 tablespoon fresh minced ginger

1 tablespoon sriracha (optional)

1 fat clove garlic , minced

subheading: For Topping (optional):

¼ cup roasted unsalted peanuts , chopped

2 tablespoons sesame seeds black or white

subheading: Recommended Equipment:

Medium/Large Pot

Mixing Bowl

Whisk

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