Ingredients
- 8 ounces uncooked thin vermicelli rice noodles
- 1 cup finely sliced red cabbage
- 1 red bell pepper, seeded and sliced thinly
- 2 carrots, peeled and julienned
- 2 Persian cucumbers, sliced thinly or julienned
- 1/2 cup finely chopped fresh mint leaves
- 1/2 cup finely chopped basil leaves
- 1 bunch green onions, chopped
- 1 cup frozen edamame, thawed
- 3 tablespoons crushed peanuts, cashews, almonds, or sunflower seeds
- 1 heaping tablespoon black sesame seeds
- **1 cup Angry Almond Dressing
** Angry Almond Dressing:
- 1/2 cup unsweetened almond butter, peanut butter, or sunflower seed butter, as desired
- 1/4 cup soy sauce, or tamari for gluten-free
- 2 tablespoons rice vinegar
- 1 tablespoon sriracha
- 1 1/2 tablespoons pure maple syrup or coconut sugar
- 1/2 teaspoon ground ginger
- 2 tablespoons warm water
Directions
- Prepare the vermicelli rice noodles according to the package directions, and place in a large serving bowl.
- Add the red cabbage, bell pepper, carrots, cucumbers, mint, basil, green onions, edamame, peanuts, and black sesame seeds to the bowl, then pour the almond dressing over all.
- Toss and serve.
**For the Angry Almond Dressing:
- Combine all the ingredients in a bowl or jar, stirring until smooth, adding water a tablespoon at a time to achieve a desired consistency.