Ingredients

The following ingredients have 12 Servings
  • 1/2 cup peanut butter (natural, no-sugar added, creamy style)
  • ½ cup coconut milk, (canned (full-fat))
  • 2 tablespoons coconut aminos (or tamari soy sauce)
  • 2 tablespoons rice vinegar
  • 1 clove garlic
  • 1/4 - 1/2 inch slice fresh ginger
  • 1 tbsp sweet chili sauce
  • 1 tsp lime juice
  • 1 12-ounce package rice noodles
  • 3 cups Napa or Savoy cabbage (very finely sliced)
  • 1 cup purple cabbage (very finely sliced)
  • 4 large carrots (julienne cut or shredded)
  • 2 med. red bell peppers (very thinly sliced)
  • 1 med. yellow bell pepper (very thinly sliced)
  • 1 med. orange bell pepper (very thinly sliced)
  • 1 long English cucumber (seeded)
  • 8 green onions (chopped)
  • 4 radishes (thinly sliced)
  • 1/2 bunch fresh cilantro (chopped)
  • 1/2 cup peanuts (or cashews, chopped)
  • 1 tbsp sesame seeds (optional)

Instruction

  • 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.