Ingredients:

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Salad:

225g vermicelli rice noodles or glass noodles

Drizzle of sesame oil

1 large carrot, grated or julienned 

1/2 large cucumber, peeled into ribbons or julienned

1 cup purple cabbage, shredded

2 stalks green onion, thinly sliced

1/2 bell pepper, sliced

Generous handfuls of fresh cilantro, Thai basil, and/or mint
(the combination of the three is KILLER!)

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Dressing:

1/2 cup creamy peanut butter

1/4 cup light soya sauce

1 TBSP rice vinegar

2 TBSP lime juice

1 TBSP sesame oil

2 TBSP sriracha

1 TBSP freshly grated ginger 

3 cloves garlic, minced

3-4 TBSP maple syrup 

3-4 TBSP room temperature/cold water 

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Additional toppings:

Chopped peanuts

Sliced red chili

Lime wedges

Toasted sesame seeds

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Prepare the rice noodles:

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1) Cook the noodles according to package directions. Drain, drizzle with a bit of sesame oil, toss to coat, and chill.

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Prepare your dressing:

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2) Whisk all dressing ingredients in a bowl. Taste and adjust as desired. Cover and place in refrigerator to allow the flavours to blend.

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Prepare veggies and assemble:

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3) Finely chop the herbs and mix together with the prepared vegetables. Once noodles have cooled, mix together with veggies and dress. Chill until ready to serve. Alternatively, set out ingredients separately and allow guests to assemble their bowls to their liking!

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Makes 4 -6 servings.

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