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1. Finely shred the cabbage and place it in a large mixing bowl.
2 cup Green cabbage
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2. Peel and julienne the carrots into thin matchsticks, then add them to the bowl with the cabbage.
2 piece Carrot
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3. Halve the cucumber lengthwise, scrape out seeds if watery, slice into thin half-moons, and add to the bowl.
1 piece Cucumber
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4. Core and thinly slice the red bell pepper and add it to the vegetables.
1 piece Red bell pepper
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5. Thinly slice the scallions, finely slice the fresh red chili, and roughly chop the mint and cilantro leaves; keep herbs and chili separate for now.
0.5 cup Fresh mint leaves,
0.5 cup Fresh cilantro leaves,
3 piece Scallions,
1 piece Fresh red chili (Thai or serrano), finely sliced
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6. Cook the rice noodles in a large pot of boiling water according to package directions until just tender.
200 g Rice noodles (thin)
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7. Drain the noodles, rinse thoroughly under cold water until completely cool, then drain very well.
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8. Toss the cooled noodles with the neutral oil in a large bowl to prevent sticking, then add the prepared vegetables.
1 tbsp Neutral oil
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9. In a medium bowl, whisk together the peanut butter, lime juice, soy sauce, brown sugar, sesame oil, water, lime zest, red chili flakes, and salt until smooth and pourable, adding a little more water if needed to loosen.
0.3 cup Lime juice,
3 tbsp Soy sauce,
0.3 cup Creamy peanut butter,
1.5 tbsp Brown sugar,
1 tbsp Sesame oil,
3 tbsp Water,
0.8 tsp Red chili flakes,
0.2 tsp Salt,
1 tsp Lime zest
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10. Pour most of the peanut-lime dressing over the noodles and vegetables, add about half of the sliced fresh chili, and toss gently until everything is evenly coated.
0.5 piece Fresh red chili (Thai or serrano), finely sliced
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11. Fold in most of the mint, cilantro, and scallions, reserving a small handful for garnish.
0.2 cup Fresh mint leaves,
0.2 cup Fresh cilantro leaves,
1.5 piece Scallions
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12. Transfer the salad to serving bowls or containers, drizzle with the remaining dressing, and top with the reserved herbs, remaining sliced fresh chili, and chopped roasted peanuts.
0.5 cup Roasted peanuts,
0.3 cup Creamy peanut butter,
1 piece Fresh red chili (Thai or serrano), finely sliced
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13. Chill for at least 20 minutes before serving, or refrigerate in sealed containers for up to 2 days for an easy packed lunch.
By james