This is such an incredible and satisfying crunchy Thai noodle salad packed with yummy veggies and tossed in a sensational almond butter dressing!
- 1/2 cup almond butter
- 2 cloves garlic
- 6 tablespoons soy sauce
- 6 tablespoons rice wine vinegar
- 6 tablespoons honey
- 6 tablespoons sesame oil
- 2 whole limes zested and juiced
- 8 ounces Pad Thai style rice noodles
- 2 cups shredded red cabbage
- 2 cups shredded carrots I used a bunch of rainbow carrots
- 1 whole red onion thinly sliced
- 4 whole scallions thinly sliced
- 1 whole red bell pepper seeded and thinly sliced
- 1 tablespoon fresh cilantro roughly chopped
- 1/2 cup cashews roughly chopped
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First, get a large pot of water on the stove to boil for the noodles. Then make the dressing. Combine all of the dressing ingredients in a blender and blend it all together thoroughly into a gorgeous, flavorful dressing. This makes a double batch to dress the salad with plenty to your taste and still have some leftover. Set the dressing aside and cook the noodles according to the directions on the package. Mine just boiled for a couple of minutes before I drained them and ran them thoroughly under cold water.
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Toss the cooked noodles with the cabbage, carrot, red onion, scallions, bell pepper, cilantro and cashews and enough dressing to really coat it well to your taste. Serve immediately and enjoy as a refreshing, cold summer salad! It also keeps well and stays crunchy for a couple of days in a sealed container if you make it ahead.