A Vibrant Mix of Crunchy Vegetables with a Flavorful Peanut Sauce
I�ve never been a huge fan of cabbage but when you layer it into a bowl of bright veggies and drench it in a delicious peanut sauce you begin to CRAVE the crunch. It's an ideal recipe for utilizing fridge leftovers while embracing the art of slicing veggies to create diverse textures and flavors in each bite. This dish is a treasure trove of nutrients, offering vitamins and fiber from a medley of vegetables, while the peanut sauce brings healthy fats and protein.
Ingredients
1/4 red cabbage, thinly sliced
2 cups ramen noodles
1/2 bell pepper, diced
2 baby cucumbers, sliced
3 radishes, thinly sliced
1/4 cup edamame, cooked
1 green onion, chopped
Handful of cilantro, for garnish
Sauce:
3 tbsp peanut butter
1 tsp sesame oil
1 tsp rice vinegar
1 tbsp soy sauce
1/2 tsp chili oil (adjust to taste)
1/4 cup water (for desired consistency)
Preparation
1. Prepare the vegetables: Thinly slice the cabbage and radishes, and cut the bell pepper, green onion, and cucumber into desired shapes.
2. Cook the edamame according to package instructions; if using frozen, pre-peeled ones are recommended.
3. In a bowl, combine peanut butter, sesame oil, rice vinegar, soy sauce, and chili oil for the sauce. Whisk until well combined. Gradually add water until the sauce reaches the desired consistency.
4. Cook the ramen noodles until al dente, then transfer them to an ice bath to stop cooking and chill.
5. In a large mixing bowl, toss together the chilled noodles, sliced vegetables, and the prepared sauce until evenly coated.
6. Garnish the bowl with chopped green onion and cilantro.
7. Serve the Crunchy Peanut Cabbage Bowl immediately and relish the vibrant blend of flavors and textures in each mouthful. Enjoy!