It’s not really the season for salads, but sometimes I just crave raw food – especially after a few months of stews and pasta, comfort foods done on the stove and pulled from the freezer for a quick dinner. When I do crave raw food in the winter this is truly one of my favourites. Vibrant and zingy with ginger and lime this salad satisfies like meal. I also normally add a cubed smoked tofu but it didn’t make it to the bowl as I was snacking as I chopped!
- 3 cups Mix of cabbage
- 2 carrots ribboned with a peeler
- 1/4 cup Peanuts, roasted
- 1 Red bell pepper
- 3 Scallions
- 1/4 bunch Cilantro
- 1/2 cup frozen edamame beans (thawed) or chopped snap peas
- 3 tbsp Honey or agave
- Juice of one lime
- 1-2 fat cloves garlic, grated
- 1″ knob of ginger, grated
- 1/4 cup Peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 6 oz Noodles, dry
- Blend the peanut sauce ingredients together using a blender until smooth starting with the honey or agave and ending with rice vinegar
- Cook the noodles according to directions on package. I actually used rice vermicelli noodles which only require soaking in hot water but I do find they tend to clump together. A wider noodle works a bit better.
- Toss the shredded veggies, bell pepper, scallions, and cilantro into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
- Taste: Adjust the salt (to you liking), add chili flakes if you want and serve, garnishing with roasted peanuts, cilantro and a lime wedge.
- Get stuck in.