Tasty and refreshing, this slaw with Napa cabbage and a lot of other veggies tossed in, is topped with a light peanut sauce. Once you start, it's hard to stop eating this one!
Thai Slaw with Peanuts & Noodles (Serves 4)
- 4-2.5 oz. dry brown rice and millet ramen with no seasoning packet
- 4 cups shredded Napa cabbage
- 2 cups cooked shelled edamame
- 3 cups broccoli florets (frozen works fine)
- 2 cups shredded carrots
- 1 bunch scallions thinly sliced or ½ red onion cut in half moons
- ¼ cup roasted unsalted peanuts
- ½ cup fresh cilantro leaves
Dressing
- 3 limes, juiced
- ¼ cup coconut aminos
- ¼ cup brown rice vinegar
- 2 Deglet Noor dates, pitted
- ½ teaspoon red pepper flakes or Mrs. Dash Extra Spicy
- 1 tablespoon peanut butter
- ¼ cup roasted unsalted peanuts
In a medium pan bring water to a boil and cook ramen, drain and set aside.
In an extra-large bowl toss cabbage, edamame, broccoli, carrots, scallions or red onion, peanuts and cilantro.
In a high-speed blender add lime juice, coconut aminos, brown rice vinegar, dates, red pepper flakes or Mrs. Dash Extra Spicy, peanut butter, and peanuts. Blend for 60 seconds.
Add this dressing to cabbage mixture and mix well.
Serve and enjoy.