cup dry roasted peanuts (chopped slightly in food processor,
blender, or with chef's knife)
- 4 cups
shredded cabbage (I used 3 cups green and 1 cup red)
- 6 green
onions, both white and green parts sliced
- 1 large
of 8 ounce package of Chinese Plain Noodles (I used Kame brand,
found in my regular grocery store with the Asian foods) - break
into small pieces with your hands
- 4 Tbsp.
extra-virgin olive oil
- 3 Tbsp.
salad ingredients in a large bowl. Add dressing ingredients and
so yummy that there is unlikely to be any left over. However,
as a bonus, if there is any left the next day, it makes a terrific
sandwich filling for a pita or roll-up! For lunch the next day,
I just spread my whole wheat lavash bread with some hummus and
soft avocado and then layered on a large spoonful of the coleslaw.
The noodles will not be crunchy at this point as they have absorbed
all of the dressing, which also means it is not messy while dripping
of out the sandwich. So make enough to enjoy twice!