1/2 head red cabbage shredded
1/2 head green cabbage shredded
1/2 head Napa cabbage shredded
4 carrots shredded
3 stalks of Bok choy chopped
1/2 package instant rice noodles
1/2 cup dry roasted edamame
1 cup Wonton crisps
3/4 cup olive oil
3 garlic cloves grated
2 tablespoons “Thai” peanut sauce
2 tablespoons ground ginger
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
2 teaspoons low sodium soy sauce
In a large bowl, fill with warm water. Place instant noodles in water and soak for 2 mins till noodles becom loose and soft. Drain and add to a large bowl.
Shredded all cabbage and carrot with a box grater. Add to same bowl as noodles. Chop Bok choy and add to bowl. Add in edamame and mix with tongs. Set aside.
In a medium mixing bowl, whisk together above dressing ingredients. Whisk till combined and pour over salad. Toss and Combine fully. Add salad to a large platter and sprinkle wonton crisps over top and serve.
Prep time: 10 mins
Serves 8-10 peeps