Categories: Asian

Ingredients

• Dressing
• 21/2 tbsp peanut butter
• 2 tsp toasted sesame oil
• 1 tbsp vegetable oil
• 2 tsp soy sauce
• 2 tsp+ Sriracha
• 1 tbsp honey
• 1 tbsp + 2 tsp rice wine vinegar
• 1 - 11/2 tbsp water (or lime juice)
• 1 garlic clove, minced
• 1/2 tsp ginger, freshly grated
• Salad
• 11/2 cups Chinese cabbage / Napa
• cabbage, shredded
• 1 cup red cabbage, shredded
• 11/2 cups carrots, julienned
• 1 cups shredded cooked chicken
• 11/2 cups bean sprouts
• 1 green onion / scallion, finely
• sliced on the diagonal
• 1/4 cup peanuts, roughly chopped
• 1/4+ cups crunchy fried noodles (I
• use Changs)

Directions

1. Mix Dressing in a jug or small bowl. Use water to adjust consistency (it should be pretty thick and gloopy), Sriracha for spiciness and saltiness with salt (not more soy sauce).

2. Place all Salad ingredients in a bowl, reserving some noodles, peanuts and shallots for topping. Drizzle with Dressing and toss. Garnish with remaining noodles, peanuts and shallots and serve immediately.

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