# Components:
→ Salad Base
01 - 225 g (8 oz) cooked rice noodles
02 - 120 g (1 cup) shredded red cabbage
03 - 100 g (2/3 cup) julienned carrots
04 - 120 g (1 cup) sliced red bell pepper
05 - 80 g (1/2 cup) sliced cucumber
06 - 25 g (1/4 cup) chopped fresh cilantro
07 - 25 g (1/4 cup) chopped scallions
→ Peanut Dressing
08 - 60 g (1/4 cup) creamy peanut butter
09 - 60 ml (1/4 cup) soy sauce
10 - 30 ml (2 tbsp) freshly squeezed lime juice
11 - 30 ml (2 tbsp) pure maple syrup
12 - 10 ml (2 tsp) toasted sesame oil
13 - 2 cloves garlic, finely minced
14 - 5 g (1 tsp) grated fresh ginger
15 - 15 ml (1 tbsp) water, as needed for consistency
→ Optional Garnish
16 - 30 g (1/4 cup) chopped roasted peanuts
# Method:
01 - Julienne carrots and slice red bell pepper, cucumber, and cabbage. Finely chop cilantro and scallions.
02 - Boil rice noodles according to package instructions. Drain thoroughly and rinse with cold water to prevent sticking.
03 - Whisk peanut butter, soy sauce, lime juice, maple syrup, sesame oil, garlic, ginger, and water until smooth and emulsified. Adjust consistency with additional water if required.
04 - Transfer rice noodles to a large bowl. Add prepared vegetables and pour dressing over ingredients. Toss thoroughly to ensure even coating.
05 - Top with chopped roasted peanuts. Serve immediately or chill for 20 minutes before serving.
