Thai Cabbage Salad

• Vegan

• Produce

  • 1 handful Cilantro, fresh
  • 1 Clove Garlic
  • 1 Lime, wedges
  • 2 tbsp Peanuts

• Canned Goods

  • 1/4 cup Vegetable broth

• Condiments

  • 2 tbsp Agave syrup
  • 1 squeeze Lime juice, fresh
  • 3 tbsp Peanut butter
  • 2 tbsp Soy sauce, low sodium

• Pasta & Grains

  • 1 3.75 oz. Package Bean thread noodles

• Oils & Vinegars

  • 1/2 tsp Sesame oil

Found on theveglife.com

Description

Directions

• The cellophane noodles need to be soaked in hot water for 10 minutes and then drained thoroughly. If desired, cut the noodles into smaller pieces using kitchen shears. You can also break the noodles prior to soaking.
• Creamy peanut butter is whisked together with vegetable broth and agave syrup for a bit of sweetness. To that, I added soy sauce, sesame oil, minced garlic and a squeeze of fresh lime juice.
• Add the slaw mixture to the dressing along with the drained noodles. Toss together to combine. Garnish with fresh cilantro (or parsley if you prefeand a sprinkling of coarsely chopped salted peanuts. Serve immediately with lime wedges.