Peanut Noodle Salad

Peanut noodle salad combines chewy glass noodles with vibrant, crunchy vegetables in a rich, creamy, savory, irresistible peanut lime dressing.

Dressing Ingredients – ¼ C of soy sauce – 3 Tbsp of rice vinegar – 3 Tbsp of water – 1 Tbsp of peanut butter – 1 lime – 1 Tbsp of olive oil – ½ Tbsp of sesame oil – ½ tsp of fresh ginger, minced – 1 garlic clove, minced

Salad Ingredients – 1 (8.8-ounce) package of glass noodles – 1 C of shredded cabbage – 1 C of halved cherry tomatoes – 1 cucumber, diced – 1 C of cooked edamame – 1 carrot, shredded – ¼ C of sliced green onions – ½ C of chopped cilantro – 1 C of unsalted peanuts, chopped – Crushed red pepper flakes, garnish  – Lime wedges, garnish  – Green onions, sliced, garnish  – Sesame seeds, garnish

Instructions – In a small bowl or jar, add the soy sauce, rice vinegar, water, peanut butter lime, olive oil, sesame oil, ginger, and garlic, mix well, and set aside. In a medium pot, cook the noodles according to package instructions. – In a large salad bowl, add the cabbage, tomatoes, cucumber, edamame, carrot, green onions, and cilantro. Add half of the dressing and mix well. – Add the noodles to a large salad bowl with the veggies mixture. Add the remaining dressing and gently mix until well-combined. – Garnish to taste and enjoy warm or chilled.