For the Salad:
4oz Rice Noodles or Rice Sticks
1 cup Frozen Edamame
3 cups Cabbage – purple and green
1 cup Carrots shredded
1 1/2 cups Bell Pepper
1 cup sliced Sugar Snap or Snow Peas
1/2 cup sliced Green Onions
1/2 cup (toasted) Cashews or peanuts
2 tbsp Sesame Oil
To Taste Fresh Herbs – Cilantro, Thai Basil, Mint (optional)
For the dressing:
Use our spicy pineapple peanut sauce! dress as little or as much as you'd like.
Preheat oven to 350F (180C) and toast the cashews for 8-9 minutes, or until golden and fragrant. Set aside to cool. Or if you are short on time toast in a sauce pan and constantly flip until fragrant.Rough chop. Set aside 2 Tbs for garnish.
Bring a medium pot of water to a boil. Once boiling add the frozen edamame. Set a timer for five minutes and cook the edamame on high heat. The water should return to a boil. Set a strainer inside a large bowl to retain the water from the edamame. After 5-6 minutes of cooking and the edamame is tender, strain the edamame reserving the water in a large bowl. Rinse the edamame under cool running water. Set the edamame aside.
Working quickly, into the reserved water, add the rice noodles. Allow the noodles to soak for 4-6 minutes in the previously boiled edamame water. Loosen with a fork and check on them every few minutes. They should be tender, not mushy, when ready. Strain and rinse with cold running water, tossing, until the water runs clear. Wipe the bowl dry and add the rice noodles to the bowl. Drizzle with sesame oil if using and toss. Otherwise, add the edamame to the rice noodles.
To the mixing bowl add the cashews, peppers, carrots, cabbage, peas, onions and herbs. Add spicy pineapple peanut sauce let cool and set in the fridge to allow flavors to marry and then enjoy!