Spicy Thai Rice Noodle Salad

Instructions

1. Place organic cabbage, chopped green/white onion, cilantro leaves in a very large mixing bowl. Set aside.
2. Using a medium stock pot, fill with water and bring to a boil. Add rice noodles and turn heat down to a light simmer and simmer for about 4 minutes until rice noodles are dente. Remove from heat and pour rice noodles a large colander to drain. Rinse well with cold water until rice noodles have cooled down and separate and not sticking together. Set aside and let drain completely.
3. While rice noodles are sitting in colander to finish draining, add your sauce base EXCEPT for the lime juice and lime wedges. Whisk sauce base until well incorporated. Set aside.
4. Add drained rice noodles to cabbage ingredients and toss lightly to incorporate. Or you can use spatula to fold in and incorporate. Drizzle sauce base over the cabbage and noodles and using a spatula, fold lightly until sauce is well incorporate with other ingredients. Be careful so you don’t over work the rice noodles. Cover mixing bowl with plastic wrap and chill in refrigerator for about 1-2 hours before serving so flavors marry together.
5. Just before serving, drizzle lime juice over salad mixture and fold in with spatula or toss until ingredients are well incorporated. Place salad in individual salad bowls and garnish with lime wedges.