Rainbow Salad

Prep Time 15 minutes

Cooking Time 15 minutes

Yields 6 servings

Ingredients

• 6 ounces dry brown rice or soba noodles

• 2 cups red cabbage, shredded

• 1/2 cup of carrots, cut into matchsticks

• 1/2 cup of radish, cut into matchsticks

• 1/2 cup of sugar snap peas, cut diagonally into chunks

• 1 red bell pepper, finely sliced

• 3 scallions, sliced

• ½ bunch cilantro, chopped

• 1 tablespoon jalapeño, finely chopped (optional)

• 1 package of organic firm tofu (optional)

• 1 can of black beans, drained

Peanut Sauce

• 3 thin slices ginger-cut across the grain, about the size of a quarter.

• 2 cloves of garlic

• ¼ cup natural organic unsweetened peanut butter

• ¼ cup fresh orange juice (roughly ½ an orange)

• 3 tablespoon fresh lime juice ( 1 lime)

• 2 tablespoons soy sauce

• 3 tablespoons maple syrup

• 3 tablespoons toasted sesame oil

• ½ –1 teaspoon cayenne pepper

• 1/4 cup of sesame seeds

• 1/4 cup of roasted peanuts

Directions

• Cook noodles according to directions on package. Drain and run under cold water.

• Blend the Peanut Sauce: while noodles are cooking, blend the peanut sauce ingredients together using a blender until smooth.

• Place shredded veggies, bell pepper, scallions, cilantro, jalapeño, beans and tofu into a large serving bowl and toss all ingredients together.

• Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.

• Add sesame seeds and peanuts, and add chili flakes (optional).

• This salad can be refrigerated for 3-5days. It's a great pot-luck meal to bring and enjoy with others.

• Enjoy