Source: Meherpal Kaur (Tricia) Wallace
1 (12oz) package of brown rice noodles—linguine or pad Thai style (Tinkyada brand is good)
3 Cups shredded napa cabbage or other green cabbage
1 cup shredded carrots
1 small red AND green pepper, chopped
½ English cucumber, diced
1 bunch fresh cilantro, chopped
1 bunch green onions, chopped
½ cup peanuts (or other nuts if avoiding peanuts)
¼ cup peanut butter (or other nut butter if avoiding peanuts)
2 Tablespoons Tahini
¼ cup sweet chili sauce
5 tablespoons tamari (or soy sauce IF recipe does not need to be gluten free)
1 teaspoon sesame oil
2 teaspoons agave or honey
I clove garlic
1 one inch piece of ginger, peeled
Pepper and salt to taste
Cook noodles in boiling noodles as per package instructions, a bit "hard" is best. Rinse in cold water until cool, drain well and place in large bowl.
To the bowl, add all of the chopped vegetables and cilantro, combine everything. Store the bowl in the fridge until ready to serve.
To make the dressing: Combine all dressing ingredients in a high powered blender until well combined. Alternatively, mince garlic and ginger finely and then whisk all dressing ingredients in a bowl. Store dressing in a jar until ready to serve.
Just before serving, toss salad with dressing and top with peanuts and additional cilantro, if desired. For extra spice, add Siracha chili sauce.
Serves 6 as a main course.