Rainbow Asian Noodle Salad | The Fancy Pants Kitchen

Name: Rainbow Asian Noodle Salad | The Fancy Pants Kitchen
Ingredients: 6 ounces ramen noodles, 2 3-ounce packages, seasoning packet removed; 1/4 cup extra virgin olive oil; 3 tbsp honey; 2 medium cloves garlic, finely minced; 3 tbsp low-sodium soy sauce; 2 tbsp creamy peanut butter; 2 tbsp finely grated fresh ginger; 2 tbsp rice vinegar; 1 tsp chili garlic sauce, or more to taste; 1/2 small head of savoy cabbage, very thinly sliced (green cabbage can be substituted); 1/4 small head purple (red) cabbage, very thinly sliced; 8 ounces shredded carrots, or 4 medium-size carrots, peeled and shredded; 1 medium yellow bell pepper, cut into thin matchstick pieces; 1 medium red bell pepper, cut into thin matchstick pieces; 6 ounces mini cucumbers, thinly sliced; 4 ounces sugar snap peas, halved lengthwise; 1 bunch green onions (also called scallions or spring onions), thinly sliced at an angle; 1/2 cup chopped fresh basil, mint and cilantro, a combination or just one; 1/2 cup roasted peanuts (we love the salty sweetness of honey-roasted peanuts but regular roasted peanuts also work well); mint, basil and cilantro leaves, basil and cilantro leaves; sesame seeds, optional -I like to use a black and white combination

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This colorful Rainbow Asian Noodle Salad is easy to make, gorgeous to look at and extremely delicious! Crisp savoy cabbage and purple cabbage is combined with

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Ingredients

6 ounces ramen noodles, 2 3-ounce packages, seasoning packet removed
1/4 cup extra virgin olive oil
3 tbsp honey
2 medium cloves garlic, finely minced
3 tbsp low-sodium soy sauce
2 tbsp creamy peanut butter
2 tbsp finely grated fresh ginger
2 tbsp rice vinegar
1 tsp chili garlic sauce, or more to taste
1/2 small head of savoy cabbage, very thinly sliced (green cabbage can be substituted)
1/4 small head purple (red) cabbage, very thinly sliced
8 ounces shredded carrots, or 4 medium-size carrots, peeled and shredded
1 medium yellow bell pepper, cut into thin matchstick pieces
1 medium red bell pepper, cut into thin matchstick pieces
6 ounces mini cucumbers, thinly sliced
4 ounces sugar snap peas, halved lengthwise
1 bunch green onions (also called scallions or spring onions), thinly sliced at an angle
1/2 cup chopped fresh basil, mint and cilantro, a combination or just one
1/2 cup roasted peanuts (we love the salty sweetness of honey-roasted peanuts but regular roasted peanuts also work well)
mint, basil and cilantro leaves, basil and cilantro leaves
sesame seeds, optional -I like to use a black and white combination