Can you tell what we've been hungry for in this house? It's funny because I went into cozy food overload for about a month cooking almost exclusively in the crock-pot, now I've gone the extreme opposite preparing almost no-cook meals. Heather actually just requested stew last night so I suppose it's time for some comfort food once again.
This is very similar to the recipe I posted a few days ago. I still had a majority of the veggies left in the fridge, but I supplemented with a red pepper, purple cabbage and snuck in some mint much to Heather's chagrin. It also has a different sauce -- similar, but different! According to the recipe, the carrots and cabbage in this dish have 126% of one's daily vitamin A needs. Your sparkly eyes can thank me later.
Thai noodle salad
adapted from SELF
1 package rice noodles
2 cups cabbage, shredded
1 carrot, julienned
1/2 cucumber, julienned
1 red bell pepper, cored, seeded and cut into strips
3-4 green onions, chopped
1/4 cup fresh basil, chopped (I used cilantro)
1/4 cup fresh mint, chopped
1/4 cup fresh lime juice
1/4 cup seasoned rice vinegar
3 tbsp sugar
4 tsp fish sauce
1/4 tsp sriracha
1 tbsp peanut oil
Cook noodles according to package. Place cabbage in a colander and drain noodles over cabbage, rinse with cold water. Drain again. Toss cabbage and noodles in a large bowl with carrots, cucumber, pepper and green onions. Whisk basil, mint, lime juice, vinegar, sugar, fish sauce, sriracha and oil in another bowl. Drizzle dressing over noodle mixture, toss and serve.
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