Thai Cole Slaw


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If you dig the sweet/sour/spicy flavor combinations of Thai food, you'll love this tasty twist on cole slaw.

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  • Dressing:
  • 1/3 C. rice vinegar
  • 1/2 C. granulated sugar
  • 1 Tbs. chili paste (sambal)
  • 4 tsp. fresh lime juice
  • 2 tsp. canola oil
  • 1/2 tsp. salt
  • 2 oz. soba noodles, cooked (1 1/2 C.)
  • 10 C. thinly sliced Napa cabbage (approx. 1 head)
  • 2 C. mixed baby greens
  • 1 1/2 C. julienned carrot (approx. 1 carrot)
  • 1 C. julienned zucchini, (approx. 1/2 zucchini)
  • 1 C. cilantro, chopped
  • 1 C. dry roasted unsalted peanuts
  • 1/2 C. sliced almonds

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Prepare the dressing first by combining the ingredients in a small bowl or glass measuring C.. Heat up this mixture in the microwave on high for 30 to 60 seconds or until dressing is hot, but not boiling. This will help to dissolve the sugar and salt. Stir the dressing well and set it aside to cool. Cook 2 oz. of soba noodles following the directions on the package (the directions will say something like: "Cook noodles for 5 minutes in rapidly boiling water"). Drain the soba noodles, run cold water over them and let them sit to cool while you prepare the other ingredients. Use a large sharp knife to thinly slice a medium head of Napa cabbage. You can also use a mandolin to slice the cabbage into thin, uniform strips so that you have 10 C. of sliced cabbage. You can use a mandolin with a julienne attachment for slicing the carrots and zucchini as well. Make sure to chop the julienne slices into bite-size strips. Chop the soba noodles into bite-size pieces, then combine them with the cabbage, baby greens, carrot, zucchini, cilantro, and nuts in a large bowl. Toss everything around real well while adding the dressing, then cover and chill the bowl for at least 4 hours. If you have the patience, wait overnight for it, because the slaw will taste even better. Your slaw should last for up to a week covered in the fridge.

Makes approximately 7 C. 

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