Thai Peanut Salad

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!

Ingredients:

  • 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

Instructions

  1. Blend the peanut sauce ingredients together using  a blender until smooth starting with the honey or agave and ending with rice vinegar
  2. 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.
  3. 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.
  4. Taste: Adjust the salt (to you liking), add chili flakes if you want and serve, garnishing with roasted peanuts, cilantro and a lime wedge.
  5. Get stuck in.

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