Thai Noodle Salad with Ginger-Peanut Sauce

Ingredients

• 12 ounces brown rice fettuccine noodles, cooked
• 4 cups green cabbage, thinly sliced
• 4 green onions, thinly sliced
• 1 medium red bell peppers, julienned
• 2 medium carrots, julienned
• 1 medium cucumbers, thinly sliced
• 1 jalapeño peppers, thinly sliced (optional)
• 1 large handfuls cilantro, chopped
• 1 large handfuls Thai basil, chopped
• 1 small handfuls fresh mint, chopped
• 6 tablespoons creamy peanut butter
• 3 tablespoons lime juice
• 3 tablespoons wheat-free tamari
• 2 tablespoons water
• 2 tablespoons maple syrup
• 1 tablespoon brown rice vinegar
• 1 tablespoon fish sauce
• 2 teaspoons sriracha
• 3 cloves garlic, peeled
• 2 tablespoons finely chopped fresh ginger