Asian “Noodle” slaw salad with Thai peanut and ginger dressing

I gotta tell YA! My kitchen just got a little bit cooler this afternoon with this delicious recipe.  Cool, crisp and totally refreshing, it’s the type of food you’ll really enjoy on hot summers day. 



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



One Comment Add yours

  1. foodyrach says:

    I just may have to make this tonight. It’s WAY too hot here and my kitchen is as far away from the window unit air conditioner as it could be. Looks delicious!


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