This recipe makes enough to feed a small crowd. You can quickly turn this salad into a wonderful summertime dinner by adding grilled shrimp or chicken, or maybe even thinly sliced grilled flank steak.
1/2 napa cabbage, cored and shredded or thinly sliced
1 package rice noodles
1/2 cup chopped cilantro, mint, or a combination of both
1/2 small hot pepper, minced. Use more if you like!
1 cup roasted peanuts, chopped
1 cup canola oil
2 T. chile garlic sauce
3 T. lime juice
2 T. honey
1 tsp. fish sauce (optional, it will make a more authentic, earthier tasting dressing, but the salad is really good without it, too)
Make the sauce by whisking together the oil, chile garlic sauce, lime juice, honey and optional fish sauce.
Cook the rice noodles according to the package instructions. Immediately rinse with cool water, drain well, and toss in a large bowl with the sauce to keep from sticking.
Combine the napa cabbage, hot pepper, fresh herbs with the noodles and sauce. Add the peanuts immediately before serving.