Asian Noodle Salad

Submitted by Stacey Beckham, Public Relations Director, Tift County Schools

INGREDIENTS
8 oz. dry noodles
½ head green cabbage, shredded
½ head purple cabbage, shredded
1 cup carrots, shredded or grated
½ bunch of cilantro, finely chopped
3 green onions, finely sliced
½ jalapeno, finely chopped
1 cup roasted peanuts, crushed
Lime wedges

Peanut Sauce:
2 tbsp. ginger paste
1 tbsp. minced garlic
½ cup peanut butter
Juice of one orange
Juice of two limes
4 tbsp. honey
3 tbsp. soy sauce
2 tbsp. sesame oil

DIRECTIONS
Cook pasta according to directions on package. Drain and set aside. While pasta is cooking, blend Peanut Sauce ingredients until smooth. You can adjust based on taste to make spicier, sweeter, saltier, etc. Set aside. Mix all vegetables in a bowl with noodles. Add peanut sauce and toss. Taste to adjust seasonings. Top with the peanuts (and any other protein you would like to add.) Serve with lime wedge to be squeezed over dish when you are ready to eat.

COMMENTS FROM STACEY:

“This recipe is perfect when you want something different and can be easily customized based on your tastes and what you have available. If you don’t like cilantro, leave it out. If you love bell pepper, shred some and add it to the mix. If you’re allergic to peanuts, you can substitute another nut butter. It is also great with the addition of chicken or shrimp. Also, it preserves well, and leftovers taste just as good as the day you made it.”