Peanut Noodle Salad

• 0.3333333333 cup peanut butter
• 2 tbsp sweet chili sauce
• 1 tbsp soy sauce (or tamari if gluten-free)
• 1 whole lime, juiced
• 3 tbsp water
• 2 cups cooked noodles (rice noodles or vegan chow mein noodles recommended)
• 1.5 cup edamame (thawed if frozen)
• 1 whole red bell pepper, thinly sliced
• 2 whole carrots, julienned
• 1 whole red onion, small, diced
• 2 cups red cabbage, thinly sliced
• 1 handful cilantro, diced
• 3 stalks green onions, diced
• 3 tbsp peanuts, crushed

Instructions

1. Make the peanut dressing: combine peanut butter, sweet chili sauce, soy sauce (or tamari), and lime juice in a small jar or bowl and whisk until smooth.
2. Add water one tablespoon at a time, whisking, until the dressing reaches your desired consistency.
3. Make the salad: in a large bowl (or layer in jars), add cooked noodles, edamame, red bell pepper, carrots, red onion, red cabbage, cilantro, and green onions.
4. Pour the dressing over the salad and toss to combine.
5. Top with crushed peanuts and serve immediately, or store in a sealed container in the refrigerator for up to four days.