Ingredients
2cupsromaine lettuce,(1 small head)
2cupsred cabbage,(¼ head)
1large red bell pepper
½cupcarrot,(1 large), shredded
1mango
¼cupcilantro leaves,plus more for garnish
¼cupgreen onions,plus more for garnish
¼cuppeanuts,roasted, roughly chopped, plus more for garnish
8ozpad Thai rice noodles
⅓cupcreamy peanut butter
3tbsplime juice
3tbspwater
3tbspbrown sugar
4tsprice wine vinegar
4tspsoy sauce
1tspsesame oil
¼tspfish sauce
½tspsriracha,or chili paste
½tspginger,minced
½tspgarlic,minced
Preparation
Bring 3 quarts of water to a boil in a large pot. Add the rice noodles, stirring occasionally, and cook for about 5 minutes until tender.
Transfer to a colander, drain, and rinse with cool water until noodles are cold. Allow to drain well until ready to add to the salad. If noodles stick together, rinse them in cool water to separate.
Put a large serving bowl nearby.
Cut the romaine lettuce into ¼-inch thin strips the short way. Cut the cabbage into ¼-inch thin strips. Thinly slice the bell pepper. Peel the mango and cut it into slices ⅛-inch thick. Chop the cilantro. Thinly slice the green onions.
Add the lettuce, cabbage, bell pepper, carrot, mango, cilantro, green onions, and peanuts into the serving bowl. Set aside.
In a small bowl, whisk together the peanut butter, lime juice, water, brown sugar, rice wine vinegar, soy sauce, sesame oil, fish sauce, sriracha, ginger, and garlic until smooth.
Add the rice noodles to the bowl with vegetables, herbs, and peanuts. Pour half of the dressing over the salad.
Garnish salad with additional cilantro leaves, green onions, and chopped peanuts. Serve the remaining dressing on the side, and enjoy!
