Ingredients:

Dressing

• Fueled by AF Peanut Butter – 1 cup/300
• Soy Sauce – ½ cup/140\
• Rice Vinegar – ½ cup/125g
• Sesame Oil – ¼ cup/55g
• Chili Garlic Sauce – 1 tbsp/20g
• Ginger Paste – 2 tbsp/50g
• Fresh Garlic (mashed/paste) – 7 large cloves/30g
• Honey – 1/3 cup + 1 tbsp/ 150g
• Fish Sauce – ½ tbsp/10g
• Orange Juice – 1 large orange / 100g
• Lime juice – 1 lime / 20g

Salad Components

• Noodles (preferably Rice Noodles)- 1 lb/452g
• Shredded Broccoli / Broccoli Slaw – 12oz/340g
• Shredded Carrots – 10oz/283g
• Sweet Red Bell peppers (sliced)– 1 each/120g
• Sweet Yellow Bell Pepper (sliced) – 1 each/120g
• Sweet Purple Bell Pepper (sliced) – 1 each 120g
• Sliced Cucumbers (strips) – ½ each/100g
• Chopped Cilantro – 3 tablespoons/3g (save some leaves to use as garnish)
• Sliced Scallions – as needed for garnish
• Chopped Peanuts – as needed for garnish

 How to make:

1- In a large bowl, add all ingredients for the dressing, mix well, and allow to rest 30 to 45 minutes before using.

2- Cook the noodles according to package instruction. Rinse noodles with cold water, and allow to cool.

3- Using a large salad mixing bowl, mix ½ of the dressing with the noodles.

4- Add all of your prepped vegetables to your noodle dressing mix. Mix well.

5- Add more dressing as needed, to taste. Mix well.

6- Serve cold and garnished with sliced scallions, chopped peanuts, and fresh cilantro leaves.