Updated: Apr 18, 2022
Prep Time 15 minutes
Cooking Time 15 minutes
Yields 6 servings
6 ounces dry brown rice or soba noodles
2 cups red cabbage, shredded
1/2 cup of carrots, cut into matchsticks
1/2 cup of radish, cut into matchsticks
1/2 cup of sugar snap peas, cut diagonally into chunks
1 red bell pepper, finely sliced
3 scallions, sliced
½ bunch cilantro, chopped
1 tablespoon jalapeño, finely chopped (optional)
1 package of organic firm tofu (optional)
1 can of black beans, drained
3 thin slices ginger-cut across the grain, about the size of a quarter.
2 cloves of garlic
¼ cup natural organic unsweetened peanut butter
¼ cup fresh orange juice (roughly ½ an orange)
3 tablespoon fresh lime juice ( 1 lime)
2 tablespoons soy sauce
3 tablespoons maple syrup
3 tablespoons toasted sesame oil
½ –1 teaspoon cayenne pepper
1/4 cup of sesame seeds
1/4 cup of roasted peanuts
Cook noodles according to directions on package. Drain and run under cold water.
Blend the Peanut Sauce: while noodles are cooking, blend the peanut sauce ingredients together using a blender until smooth.
Place shredded veggies, bell pepper, scallions, cilantro, jalapeño, beans and tofu into a large serving bowl and toss all ingredients together.
Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
Add sesame seeds and peanuts, and add chili flakes (optional).
This salad can be refrigerated for 3-5days. It's a great pot-luck meal to bring and enjoy with others.