Napa Cabbage Salad with Peanut Sauce and Noodles

Reference: World Vegetarian Classics by Celia Brooks Brown

1 8-12 oz package of noodles (I prefer soba which have a nutty flavor)
2-4 c Napa Cabbage, sliced thin
2 carrots, grated

Peanut Sauce:
½ c peanut butter
2 garlic cloves, minced
2 tbsp honey, sugar, or maple syrup
1 tbsp vinegar
3 tbsp soy sauce
Hot sauce, cayenne to taste
Optional: grated ginger, coconut milk, sesame oil

Bring a large pot of water to boil and cook noodles as per instructions on package. Drain when done and rinse under cool water. Set aside.

Meanwhile, cut napa cabbage lengthwise and slice thinly widthwise. Put in bowl and stir in grated carrots.

Put all of sauce ingredients in a bowl or food processer and mix until combined. Taste and adjust seasoning.

Combine the cabbage mixture and veggies in a large bowl. Add the peanut sauce and stir until thoroughly mixed. Put noodles on plate, top with saucy veggies.

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