Ingredients
Peanut Dressing
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1 cup creamy unsalted peanut butter
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2 teaspoons sesame oil
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3 tablespoons coconut milk
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3 tablespoons soy sauce
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2 tablespoons rice vinegar
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Zest of 1 lime
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3 tablespoons freshly squeezed lime juice
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2 small garlic cloves
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1 tablespoon shallot, finely minced
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1 jalapeño, with seeds
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2 tablespoons grated fresh ginger
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2 teaspoons chili pepper flakes
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1/4 cup water to thin
Salad
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6 ounces rice vermicelli noodles
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3 cups green cabbage, shredded
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2 carrots, coarsely grated
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1 cup cilantro leaves, coarsely chopped
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1 lime cut into wedges, for garnish
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3/4 cup peanut sauce
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1/4 cup peanuts, coarsely chopped
Directions
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Add all of the ingredients for the peanut dressing to the base of a blender or food processor and blend until smooth. Taste to adjust for seasonings and transfer to an airtight container and set aside.
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Place the noodles in a large heat-proof bowl and add boiling water to cover. Let the noodles soak until tender but not mushy, about 5 to 10 minutes. Rinse under cold water and drain well.
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Transfer the noodles to a large serving bowl. Add the sliced cabbage, carrots, and half of the cilantro to the bowl and pour in 3/4 cup of the peanut sauce; toss to thoroughly coat. Garnish with cilantro, chopped peanuts, and lime wedges. Serve chilled.
Make Ahead
The peanut sauce can be made in advance up to 5 days.
Notes
Coconut milk helps cut some of the peanut butter flavor, but can be replaced with an equal amount of water to achieve similar consistency.