Thai peanut crunch noodle salad

Ingredients

• 6 oz rice noodles
• 2 cups shredded purple cabbage
• 2 carrots, julienned
• 1 red bell pepper, sliced
• 1/2 cup roasted peanuts, crushed
• 1/3 cup peanut butter
• 2 limes
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tsp grated ginger
• Cilantro & Thai basil

Method

1. Soak the noodles

   Cook rice noodles per package, rinse cold, and toss with a drop of oil so they don't clump.

2. Make the dressing

   Whisk peanut butter, lime juice, soy, sriracha, ginger and warm water until pourable. Taste: it needs equal parts salty, sour, spicy, sweet.

3. Shred everything

   Cabbage, carrots and pepper — thin and uniform. The crunch is half the recipe.

4. Toss hard

   Combine noodles, vegetables and dressing. Use tongs and really work it through.

5. Finish

   Herbs and a fistful of crushed peanuts on every serving. Lime wedge on the side.