2tablespoonstamari (soy sauce)or coconut aminos for Paleo diet
¼ - ½inch slicefresh ginger,finely grated
1tablespoonsweet chili sauce
Cold Thai Noodle Salad Ingredients
112-ounce package rice noodles
3cupsNapa or Savoy cabbagevery finely sliced
1cup purple cabbage,very finely sliced
4largecarrots,julienne cut or shredded
2med.red bell peppers,very thinly sliced
1med.yellow bell pepper,very thinly sliced
1med.orange bell pepper,very thinly sliced
1long English cucumber,seeded
½cuppeanuts,or cashews, chopped
Prepare the Spicy Peanut Sauce first. This can be made up to a few days in advance. Blend all peanut sauce ingredients in a blender or food processor until smooth. You can thin the sauce with a little water if you like. Set aside if using right away, or refrigerate (or freeze) if making it in advance.
Bring a large pot of lightly salted water to a boil. Add rice noodles to water and let stand for 8 - 10 minutes (or follow package directions, depending on the type of noodles you're using), stirring after 2 minutes to break up noodles. Remove from heat, drain and rinse thoroughly with cold water. Set aside.
Prepare all vegetables and transfer to a large bowl with the cooled, rinsed and drained noodles.
Just before serving, toss with the peanut sauce and garnish with cilantro, peanuts, and optional sesame seeds.
See the post for recipe ideas to serve with this Thai salad.Store leftover salad separately from the peanut sauce dressing in a covered container in the fridge.