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Ingredients
  • 8 oz. thin rice noodles* (or vermicelli, angel hair, etc.)
  • 1 large carrot (or 2 small)
  • 1 small cucumber (or ½ large)
  • 2 cups red cabbage, thinly sliced (about ¼ medium head)
  • 3 green onions
  • ⅓ cup fresh cilantro (and/or fresh basil)
  • Optional toppings: Chopped peanuts, sesame seeds, mung bean sprouts, fresh mint, sriracha, etc.
  • subheading: For the peanut sauce:
  • ½ cup peanut butter (I use creamy, natural)
  • 2 Tbsp. maple syrup or brown sugar
  • 1 ½ Tbsp. tamari (or soy sauce)
  • 2 Tbsp. fresh lemon or lime juice
  • 1 to 2 cloves garlic, minced
  • 1 tsp. fresh grated ginger
  • Hot water to thin to desired consistency
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