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 Sarah Bolla (Powers) is a trained chef, food stylist, and photographer based in San Diego. She's spent over a decade developing mouthwatering recipes and shooting striking images that have graced Food & Wine and her popular food blog Lemon Fire Brigade. 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