Pad Thai Salad – Hannah Romanowsky

Ingredients

• 1/4 medium head Red Cabbage, shredded cone # 2
• 1/4 medium Green Cabbage, shredded cone #2
• 4-6 cups rice noodles – cooked according to directions
• 1 pkg sprouted mung beans
• 1 large red bell pepper, diced cone #3
• 3 carrots, cone #2
• 1 large cucumber diced # 3 cone
• 1 bunch green onion, sliced thin
• 1/2 cup packed basil and mint, chopped
• 1/2 cup cilantro, chopped
• 1 cup salted nuts like peanuts or cashews
• 4 T. olive or key lime avocado oil
• 1/2 cup rice wine vinegar
• 4 T tamari soy sauce
• 2 Tbsp, Toasted Sesame Oil
• 4 cloves garlic, minced
• 1 jalapeno pepper, minced (seeded for less spice)
• Zest and Juice of 1 Lemon
• Zest and Juice of 1 Lime
• 2 Tbsp chili paste
• 1 T stalk lemon grass minced
• 4 kaffir lime leaves