This one is right up my alley, and I am planning to make this for my lunch tomorrow. If you want a spicy version, stir in 1 t. sriracha or sambal oelek into the dressing.
(serves 6)
Salad:
4 oz. rice vermicelli
1/2 head napa cabbage
6 oz. teriyaki chicken strips* (the recipe called for tofu - as always the * denotes my changes)
8 green onions, finely chopped (1 cup)
1 cup coarsely chopped fresh lime* mint, basil or cilantro
1&1/2 cups halved grape tomatoes
1/4 cup chopped roasted and salted peanuts, for garnish
Dressing:
2 T. Sugar in the Raw*
2 cloves of garlic, minced (2 t.)
1 t. kosher* salt
1/2 t. grated fresh ginger
1/4 cup freshly squeezed* lime juice
1/4 cup water
To make the salad: Soak rice noodles according to package direction (cold water method). Drain and set aside. Thinly shred cabbage with food processor fitted with slicing blade, hand grater (slicing side), or mandolin. Transfer to a large bowl, and stir in chicken, green onions, mint, tomatoes, and rice noodles.
To make the dressing: Combine all ingredients except lime juice in a saucepan with 1/4 cup water. Heat over med. heat until liquid boils and sugar and salt dissolve. Remove from heat, stir in lime juice. Stir dressing into salad.. Garnish with peanuts just before serving.
"We don't have to agree on anything to be kind to one another."
Have FUN today.
Love,
MM
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