Cabbage Crunch Salad

Cabbage Crunch Salad

This is the perfect blend of fresh crunchy vegetables and chewy noodles, all dressed in a creamy peanut sauce. These are made with a chlorella noodle but it would be great with ramen, soba or udon. It’s delicious at room temperature or even served chilled.

Serves 4-6

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Ingredients

1/2 small head (350-400g) Red Cabbage
1/2 small head (350-400g) Green Cabbage
2 medium Carrots
1 cup (124g) shelled Edamame
3 Green Onions, sliced
7oz (200g) dry Noodles (like ramen, udon or soba) I used chlorella noodles from Sun Chlorella

Peanut Dressing

1/3 cup (85g) + 2 Tbsp (30g) Peanut Butter
2 1/2 Tbsp (37.5ml) Rice Vinegar
2 1/2 Tbsp (37.5ml) Soy Sauce
1 Tbsp (15g) Miso Paste
1 Tbsp (15ml) Maple Syrup or Vegan Honey
2 Tbsp (30ml) Water or more if needed to thin
Salt & Pepper to taste
Optional: 1-2 tsp (5-10ml) Sriracha or Chili Crisp or to taste

Directions

1. Prepare the vegetables by slicing or shredding the cabbage and julienne the carrots. Set aside.

2. Cook the noodles according to package directions for al dente.

3. Make the peanut dressing by combining all of the ingredients except the water. Add the water one tbsp at a time to thin to desired consistency.

4.Add all of the ingredients to a large bowl and pour over the dressing. Mix until well combined and everything is coated with the dressing. Serve at room temperature or slightly chilled.