A wonderful blend of tastes and textures, this is a WOW salad. A great one for hot Summer days.
Thai Noodle Salad (Serves 4)
- Small purple cabbage, grated
- 3 carrots, grated
- 1 Kohlrabi, peeled and cubed
- ½ large red onion, large dice
- red pepper, cut in large dice
- 1 jalapeño, diced
- 2 cups sugar snap peas, cut in half
- ½ large English cucumber, cubed
- 1 cup cilantro leaves, torn from stems
- 8 ounce package Pad Thai Brown Rice Noodles
- 4-6 litres of filtered water
- Thai Peanut Sauce (recipe below)
Add all vegetable ingredients to a large salad bowl and mix.
To 4-6 litres of boiling water, add Pad Thai Brown Rice Noodles. Cook for 7 to 9 minutes until soft. Drain and add to the salad bowl.
While the water is boiling and noodles cooking, make the peanut sauce.
Pour the sauce over the salad and mix well.
Thai Peanut Sauce (adapted from Mary McDougall)
- ¾ cup rice vinegar
- 2 tablespoons low sodium tamari
- 2 tablespoons coconut aminos
- 2 tablespoons chili paste
- ¾ cup peanut butter
- ¼ cup warm water
- ½ cup cilantro leaves (optional)
Place all ingredients in a high-speed blender and blend until smooth, 30-60 seconds.