Rainbow Rice Noodle Salad with Creamy Peanut Dressing

Serves 8 people as a side.

Ingredients

Salad

• 1 lb rice noodles 

• 1 red bell pepper, thinly sliced 

• 1 yellow bell pepper, thinly sliced 

• 3 carrots, grated 

• 1/2 purple cabbage, shredded 

• 4 Persian cucumbers, diced 

• 5 green onions, thinly sliced 

• 1 bunch of cilantro, chopped 

• 2/3 cup sesame coated cashews (I like the ones from Trader Joe’s, but use what you can find)

Salad Dressing

• 1/2 cup peanut butter

• 1/4 cup rice vinegar

• 1/4 cup tamari 

• 2 tbsp toasted sesame oil 

• 2 limes, juiced

• 3 tbsp chile garlic oil 

• 4 cloves garlic

• 1 inch knob of ginger 

Method

1. Wash and chop all produce. Place in a large bowl. 

2. Cook rice noodles according to package instructions. I recommend breaking the noodles in half so they’re easier to eat. 

3. In a blender add peanut butter, tamari, rice vinegar, lime juice, garlic, sesame oil, zhong sauce, and ginger. Blend until smooth. 

4. Toss sauce with the noodles and veggies. 

5. Top with sesame coated cashews for that #crunchfactor.