This peanut dressing has quite a list of ingredients but it’s definitely worth the effort, as its flavor has a delicious and fresh complexity to it that isn’t found in store-bought peanut sauces. Toss in fresh herbs and chopped peanuts to the noodles at the end for added texture.
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1 cup creamy unsalted peanut butter
2 teaspoons sesame oil
3 tablespoons coconut milk
3 tablespoons soy sauce
2 tablespoons rice vinegar
Zest of 1 lime
3 tablespoons freshly squeezed lime juice
2 small garlic cloves
1 tablespoon shallot, finely minced
1 jalapeño, with seeds
2 tablespoons grated fresh ginger
2 teaspoons chili pepper flakes
1/4 cup water to thin
6 ounces rice vermicelli noodles
3 cups green cabbage, shredded
2 carrots, coarsely grated
1 cup cilantro leaves, coarsely chopped
1 lime cut into wedges, for garnish
3/4 cup peanut sauce
1/4 cup peanuts, coarsely chopped
How to Make It
Add all of the ingredients for the peanut dressing to the base of a blender or food processor and blend until smooth. Taste to adjust for seasonings and transfer to an airtight container and set aside.
Place the noodles in a large heat-proof bowl and add boiling water to cover. Let the noodles soak until tender but not mushy, about 5 to 10 minutes. Rinse under cold water and drain well.
Transfer the noodles to a large serving bowl. Add the sliced cabbage, carrots, and half of the cilantro to the bowl and pour in 3/4 cup of the peanut sauce; toss to thoroughly coat. Garnish with cilantro, chopped peanuts, and lime wedges. Serve chilled.
The peanut sauce can be made in advance up to 5 days.
Coconut milk helps cut some of the peanut butter flavor, but can be replaced with an equal amount of water to achieve similar consistency.
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