Directions
For the peanut sauce:
Place all the ingredients except the water in a blender or food processor and process until smooth. If you want a thinner sauce, just add a little water, a tablespoon at a time until you get the consistency you prefer.
For the salad:
Cook the noodles according to package directions, rinse with cold water and set aside.
Place 1-2 tablespoons of peanut sauce in the bottom of 4, wide-mouth, pint-sized Mason jars.
Divide the remaining ingredients evenly between each jar, starting with the noodles and ending with the cilantro and peanuts, if using. When ready to eat, pour the salad into a bowl and toss to distribute the sauce. Jars of salad may be stored refrigerated for up to 4 days.
Chef’s Narrative
Veggies, noodles and a flavorful peanut sauce combine to make “eating the rainbow” beautiful, delicious and nutritious. Prep it in advance and layer it into Mason jars for a perfect to-go meal.
Recipe Substitutions
Replace peanut butter with almonds or sunflower seed butter, peanuts with almonds or sunflower seeds.
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Ingredients
For the peanut sauce:
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6garlic cloves, peeled and trimmed
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1½ ouncesgingerroot – a piece about the size of a walnut, peeled and chopped
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1tablespoonneutral oil
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1tablespoontoasted sesame oil
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1teaspoon crushed red chiles (use a pinch for a more mild sauce)
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½ cuppeanut butter
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¼cup 50% less sodium tamari
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2 ½ tablespoons honey
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3tablespoonsrice vinegar
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¼cupwater, if needed
For the salad:
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4ouncesrice noodles
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2tablespoonssesame seeds
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1cupred cabbage, finely shredded
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1red bell pepper, sliced
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2cupsedamame
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1large carrot, shredded
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4green onions, sliced thinly
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¼cupcilantro, roughly chopped
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½cuppeanuts, chopped (optional)
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