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Thai Salad with Rice Noodles

adapted from Naked Avocado

serves 4-6

  • 1/2 head Napa cabbage, finely chopped
  • 1/4 head Red Cabbage
  • 1 red bell pepper, finely chopped
  • 1 cup shredded carrots
  • 1 bunch green onions, thinly sliced
  • 1/2 cup chopped cilantro
  • 3 tablespoons organic creamy peanut butter
  • 1½ tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon coconut oil
  • 2 tablespoons shredded unsweetened coconut
  • juice from 1 lime
  • 1 teaspoon grated fresh ginger
  • 1 clove minced garlic
  • pinch of cayenne pepper
  • 2 tablespoons water
  • 1 package brown rice Pad Thai noodles, cooked, drained and rinsed
Instructions
  1. In a large bowl, combine cabbages, red bell pepper, carrots, green onions, and cilantro and cooled noodles.
  2. In a blender, combine peanut butter, rice vinegar, honey, coconut oil, coconut, lime juice, ginger, garlic, cayenne pepper, and water. Blend until smooth.
  3. Pour dressing over salad mixture, and toss until well coated.