This is quick dish to pull together. It’s full of colorful vegetables, textures and a spicy peanut dressing. You can control the spice level with how much Sriracha you use. You’ll be getting your cruciferous veggies along with rice noodles, sesame seeds, and peanuts or cashews. Did I mention it’s gluten free and vegan?

Chopped Noodle Salad with Spicy Peanut Sauce

Serves 2

Ingredients

For the dressing:

1/2 cup peanut butter or 3 tablespoons tahini

1/4 cup rice wine vinegar

1/4 cup cold water if needed

1 teaspoon sriracha (more if you like it spicer)

1 teaspoon honey

1 -2 teaspoons grated ginger

1 tablespoon soy sauce

Whisk together and set aside.

Method

2 cups chopped kale

1 small red pepper sliced thin

1 small yellow pepper sliced thin

1/2 cup chopped purple cabbage

Sesame Seeds ( whatever you have around)

1/4 cup peanuts or cashews chopped

1 cup rice noodles cooked ( use package directions) rinsed and drained

Combine all vegetables in a bowl, dress with half the dressing. This is where you can use the water to thin out your dressing to your desired consistency. Add noodles, add remaining dressing. Toss with tongs and add sesame seeds or chopped peanuts or cashews.