Meatless Monday Recipe – Thai Noodle Salad

11 Mar

Thai Noodle Salad

8 oz thin rice noodles
1 cup peanut sauce (see below)
1 cup shredded red cabbage
1 bunch green onions, chopped
½ cup chopped roasted peanuts

Put the rice noodles in a bowl, pour in boiling water to cover by a couple of inches, and soak the noodles for about 10 minutes, until they are soft.

Drain the noodles in a colander, then cool by running cold water through them.  Shake the colander to shed the excess water.  Put the noodles in a serving bowl, pour in the peanut sauce and stir gently to combine.  Scatter the cabbage, green onion and peanuts on top before serving.

Peanut Sauce

1 cup natural peanut butter
1 cup water
1 clove garlic, minced
1 tbsp grated ginger
3 tbsp soy sauce/tamari
2 tbsp freshly squeezed lemon juice
2 tbsp coconut milk

Combine the peanut butter and water in a blender and process until smooth.  Add the garlic, ginger, soy sauce, lime juice, and coconut milk, and pulse briefly to combine.


Have a fit and fabulous day!



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