🥕 Ingrédients

• Cabbage: Shredded cabbage will taste the best in this salad. You can use amandolinor a sharp knife to thinly slice the cabbage.
• Cilantro: If you don’t like cilantro you can leave this out or substitute with basil or Thai basil leaves.
• Peanuts:These give some crunch and flavor! Other options can be chopped cashews or toasted sesame seeds.

👨‍🍳 Instructions

1. Prepare Rice Noodles:Cook the rice noodles according to the package instructions. Set aside.
2. Make the Thai Peanut Dressing:In a small bowl, whisk together the peanut butter,soy sauce, lime juice, honey,sesame oil, garlic and grated ginger, until smooth. If the dressing is too thick, add warm water, one tablespoon at a time, until desired consistency is reached. Set aside.
3. Assemble the Salad:In a large mixing bowl, combine the cooked rice noodles, shredded carrots, shredded cabbage, shelled edamame, chopped peanuts, and sliced scallions. Pour half the prepared Thai peanut dressing over the salad ingredients. Gently toss everything together until the salad is evenly coated with the dressing. Taste and add more dressing as desired. (I like to keep some set aside to add on top.) You can optionally top this salad with some shredded chicken or tofu for extra protein!