6ozbaby bell peppersseeded and sliced thin into rings
3english cucumbersseeded and sliced into present shapes
3scallionssliced thin
1bunch cilantro chopped
1/2head savoy cabbage
1/2head napa cabbage
1/2head purple cabbage
1/2bunch kalestems removed and finely chopped
1cupshelled edamame
2cupschopped roasted peanuts
4wedges of fresh lime
Creamy Peanut Vinaigrette
1/2cupolive oil
1/3cupcoconut aminos
1/4cuprice vinegar
1/4cupraw honey
3tbspfreshly grated ginger
2tbspsesame oil
2tbspcreamy all natural peanut butter
3garlic clovesminced
red pepper flakesoptional
Instructions
Cook noodles to al dente according to package instructions. Rinse, drain and set aside to cool.
For the dressing: Place all ingredients in a blender and blend until smooth. Transfer to a mason jar and store in refrigerator. (I prefer to double the recipe, you can never have enough extra homemade dressing on hand!)
For the salad: Add noodles and veggies to large mixing bowl. Pour dressing over top and toss with your hands or tongs until evenly coated. Adjust dressing as needed. Salt and pepper to taste.