Be sure to check out a reel where I compose this and other cocktails.
Rice Noodle & Cucumber Salad with Peanut Sauce
Ingredients
- 5 cups cooked rice noodles tossed with sesame oil so they don’t stick, and chilled
- 2 cucumbers sliced
- 2 cups sliced purple cabbage
- 3 cups baby spinach leaves
- 1 cup sugar snap peas lightly steamed or raw
- ¾ cup sliced scallions
- 1 jalapeño sliced
For the Peanut Sauce:
- ¾ cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1 clove garlic minced
- 1 tablespoonc grated fresh ginger
- 1 tablespoon chili crisp
- 2 tablespoons water
Instructions
To make the salad:
- Sesame seeds for sprinkling on top Toss the noodles with the peanut sauce to coat evenly. Save some of the sauce to serve on the side. Compose the ingredients on your serving platter, layering the ingredients to look beautiful and appetizing.
To make the peanut sauce:
- Combine all ingredients and blend thoroughly until smooth. Add more water if you like it thinner. Be sure to taste it and adjust to your palate.
