Peanut Sauce
- 1/2 cup peanut butter, warmed until smooth
- 2 tablespoons soy sauce
- 2 tablespoons light brown sugar
- 2 tablespoons rice wine vinegar
- 2 teaspoons toasted sesame oil
- 2 teaspoons toasted white sesame seeds
- A pinch of crushed red pepper flakes
- 2 cloves garlic, finely grated
Vegetables and Noodles
- One 8-ounce pack of coleslaw mix (with plenty of red cabbage and carrots)
- 1 medium cucumber, partially peeled (leaving some skin), chopped
- 1/2 small red onion, thinly sliced
- 8 ounces dried medium rice noodles, cooked, rinsed in cold water until clear, then chilled
To Finish
- 12 ounces spring mix salad greens
- 1/2 cup loosely packed fresh cilantro leaves
- 1/2 cup loosely packed fresh mint leaves, chopped
- 2 scallions, thinly sliced
- 2 spicy red chili peppers, thinly sliced
- 1/2 cup coarsely chopped raw, unsalted peanuts
Whisk together the warm peanut butter, soy sauce, brown sugar, rice wine vinegar, sesame oil, and garlic until smooth and creamy. Stir in the sesame seeds and a pinch of red pepper flakes to taste. This aromatic sauce is the heart of the dishadjust the seasoning to your preference.
Toss the cooked, chilled rice noodles with the coleslaw mix, cucumber, and red onion. Arrange the spring mix greens on a serving platter and top with the noodle mixture. Drizzle generously with the peanut sauce and garnish with fresh cilantro, mint, scallions, chili peppers, and chopped peanuts for a beautiful presentation and satisfying crunch.
