Ingredients Pasta + Noodles Chilled Rice Noodle and Cabbage Salad with Spicy Peanut Dressing Be the first to rate & review! 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. Slideshow: More Noodle Salad Recipes By Sarah Bolla Sarah Bolla F&W Digital Food Awards Winner Website Lemon Fire Brigade Profile A trained chef, Sarah Bolla now focuses on food styling, but she still finds inspiration at restaurants. For example, a dish at a Peruvian café in Del Mar, California, resulted in her black sesame–dusted chard empanadas. She also checks out the plated dishes on chefs' Twitter feeds. "I'm constantly taking screen shots of composed dishes from chefs around the world," she says. Currently, she is obsessed with earthy, raw, organic pottery and stone. "We all want our plates to look like Noma's," she says. Food & Wine's Editorial Guidelines Published on July 24, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Sarah Bolla Active Time: 40 mins Total Time: 50 mins Yield: 6 Ingredients Peanut Dressing 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 Salad 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 Directions 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. Make Ahead The peanut sauce can be made in advance up to 5 days. Notes Coconut milk helps cut some of the peanut butter flavor, but can be replaced with an equal amount of water to achieve similar consistency. Rate it Print