Asian Cabbage Salad
4 1/2 ounces of rice stick noodles
4 large garlic cloves
1/4 cup soy sauce
1/3 cup fresh lime juice
2 tablespoon sugar
1 tablespoon smooth peanut butter
2 teaspoons chopped peeled ginger
1 1/4 teaspoons hot chili paste
1/4 cup vegetable oil
3 cups shredded napa cabbage
1 cup red bell pepper (optional)
1/2 cup thinkly sliced red onmion (optional)
Cook noodles in a small pot of boiling water until tender, about 3 minutes. Drain. Cut noodles and run under cold water.
Puree next 7 ingredients on list in blender. With maching running gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.
Combine the rest of the ingredients and toss dressing to coat.
Not only is this recipe delicious it is great because it can be altered. I was craving it this week, but did not have all the ingredients in the house, I used spaghetti noodles instead of the rice noodle, I added carrots with the cabbage... I used more peanut butter and less soy... still all delicious!
This is a great side dish for warm nights!