Thai salad with soy-free Peanut Dressing with Coconut Aminos & Coconut Nectar Recipe by Monica @MonicaMayDesign
Cook the rice noodles as directed on the packaging. Set aside.
In a small bowl, whisk together peanut butter, Coconut Vinegar, Coconut Aminos, Coconut Nectar, lime juice, ginger, melted Coconut Oil, garlic, and red pepper flakes. If the dressing is too thick, thin with water. Season to taste with salt and pepper. (I like 1/2 tsp salt and 1/2 tsp pepper)
Chop cabbage, bell pepper, carrots, and onions. In a skillet, sizzle veggies in 1 Tbsp Coconut Oil for 3-5 minutes, then add the cooked noodles. Turn off the heat and slowly pour the dressing over the salad, tossing well until evenly coated. Place on individual plates to eat right away (and leftovers in a container for the next day.) Drizzle with more dressing if desired. Top with freshly ground black pepper, mint, cilantro and roasted peanuts.
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