This is such an incredible and satisfying crunchy Thai noodle salad packed with yummy veggies and tossed in a sensational almond butter dressing!
First, get a large pot of water on the stove to boil for the noodles. Then make the dressing. Combine all of the dressing ingredients in a blender and blend it all together thoroughly into a gorgeous, flavorful dressing. This makes a double batch to dress the salad with plenty to your taste and still have some leftover. Set the dressing aside and cook the noodles according to the directions on the package. Mine just boiled for a couple of minutes before I drained them and ran them thoroughly under cold water.
Toss the cooked noodles with the cabbage, carrot, red onion, scallions, bell pepper, cilantro and cashews and enough dressing to really coat it well to your taste. Serve immediately and enjoy as a refreshing, cold summer salad! It also keeps well and stays crunchy for a couple of days in a sealed container if you make it ahead.
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This is an awesome cold noodle dish. It’s super easy to put together and has a great flavor. I used peanut butter and peanuts because that is what I had on hand and it was great. One day I will try it with cashews but I don’t feel like I was missing anything without them! This is a repeat, as a matter of fact I am making it again right now!
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