This recipe is amazingly delicious and easy to make ahead for potlucks or workday lunches. 

Makes 6 servings

Ingredients:

Salad:

• 6 ounces dry noodles ( brown rice ramen noodles, soba noodles, linguini noodles, etc)
• 3 cups cabbage, shredded 
• 3 carrots, grated
• 1 red bell pepper, thinly sliced
• 1 cucumber, cut into thick matchsticks
• 3 green onions, sliced
• ½ bunch cilantro, chopped (or use basil and mint for a Vietnamese flair)
• Lime wedges for serving
• 12 oz baked tofu (optional)
• Garnishes:
  • 1/2 cup roasted, chopped peanuts
  • sugar snap peas, cut lengthwise (optional)
  • additional cilantro (optional)
  • sliced green onions (optional)

Peanut Sauce: 

• 3 thin slices ginger or 1 tablespoon ginger paste (not powder)
• 1 large clove garlic
• ¼ cup peanut butter
• ¼ cup fresh orange juice
• 3 tablespoons fresh lime juice
• 2 tablespoons soy sauce or tamari sauce
• 3 tablespoons honey or agave syrup
• 3 tablespoons toasted sesame oil
• ½ –1 teaspoon cayenne pepper (or to taste)
• ½ teaspoon salt (optional)

Instructions:

1. Cook noodles according to package directions. Drain and rinse under cold running water.
2. While noodles are cooking, place the sauce ingredients in a blender and blend until smooth.
3. Place the shredded cabbage, carrots, bell pepper, cucumber, green onions, and cilantro into a serving bowl. Add the cold noodles (and tofu if using) to the bowl and toss. Drizzle the peanut sauce over the top and toss well to combine. 
4. Garnish with chopped roasted peanuts and lime wedges. Add your choice of the following garnishes: extra cilantro, sugar snap peas, sliced green onions (or chopped basil and mint).