Thai Peanut Noodle Salad

Ingredients:

• 4 oz dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini), cooked and drained (±115 g)
• 2 cups mix of julienned red cabbage and carrots (±150 g total)
• ½ red bell pepper, julienned
• 2 scallions, thinly sliced
• ¼ bunch cilantro, chopped
• ¼ cup roasted peanuts, coarsely chopped (±30 g)

Peanut Sauce

• ⅓ cup creamy peanut butter (±85 g)
• 2 tbsp rice vinegar (±30 ml)
• 2 tbsp olive oil (±30 ml)
• 2 tbsp lime juice (±30 ml)
• 1 tbsp soy sauce (±15 ml)
• 1 tbsp honey (±15 ml)
• 2 garlic cloves, minced
• 1 tsp fresh ginger, minced (±5 ml)
• 1 tsp toasted sesame oil (±5 ml)
• ½ tsp crushed red pepper flakes (±2 ml)

Directions:

1. Combine cooked noodles, julienned red cabbage, carrots and red bell pepper, sliced scallions and chopped cilantro in a large bowl.
2. In a small bowl, combine ingredients for peanut sauce.
3. Pour desired amount of peanut sauce over top of noodles and toss to combine.
4. Top with chopped peanuts.
5. Enjoy warm or cold, and add protein of choice if desired.