Rice Noodle Salad with Peanut Sauce
Servings
6Serving size
about 1 1/2 cups
COOKING TIME
30 minutes
Ingredients
| 8 ounce Brown rice noodles (prepare to package instructions) |
| 4 cup, shredded Cabbage, red, raw |
| 2 large Carrots, raw (grated) |
| 2 large Green onions (sliced thinly) |
| 1/2 cup leaves, whole Fresh basil (or parsley or oregano) |
| 1/4 cup Sesame seeds (toasted) |
| 2 clove Garlic, raw (minced) |
| 3 Tbsp. Peanut butter, no salt, no added sugar |
| 2 tsp. Sesame oil (toasted sesame oil) |
| 3 Tbsp. Low sodium soy sauce (or gluten-free tamari sauce) |
| 1 Tbsp. Rice Vinegar |
| 1 Tbsp. Honey |
| 1 lime yields Lime juice, raw |
| 3 tsp. Lime zest (zest from 1 lime) |
Instructions
In a small bowl, mix together the garlic, peanut butter, oil, tamari, vinegar, honey and lime.
In a large bowl, combine the rice noodles, cabbage, carrot, onion, garden herbs and sesame seeds.
Pour the combined dressing over the noodle and vegetable mixture. Mix the rice and vegetable mixture until coated in the dressing.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
"Years of traveling with my mother have taught me that food is a universal passport. Whatever the constraints of language, culture or geography, food crosses over all boundaries. To offer food is to extend the hand of friendship; to accept is to be accepted into the most closed of communities."
Joanne Harris, Peaches for Father FrancisEquipment
- Pot, Sauce, Stainless Steel, 4 Qt and lid
- Bowls, Serving, Small
- Bowls, Serving, Large
- Spatula, Silicone, High Temperature, 10″
- Juicer