Noodle Salad with Napa Cabbage

I found a great napa cabbage salad recipe from Vegetarian Times when I was looking for a creative way to use the napa cabbage I received in my CSA box. I love this salad because it has a peanut dressing (and I love anything that involves peanut butter). I like that the water for cooking the noodles serves two purposes in this recipe--to cook the noodles and steam the cabbage. The recipe could use a little more pepper, so you might want to add a little more red pepper flakes or chili sauce. A word of caution: this salad is best eaten within a day because the cabbage releases water over time and will water down the dressing.

Rice noodles and cabbage. (Sorry, a little out of focus)

Sesame Noodles with Napa Cabbage

Vegetarian Times Issue: February 1, 2007 

Ingredients 

Serves 4

• 3 Tbs. reduced-fat peanut butter
• 2 Tbs. roasted sesame oil
• 2 Tbs. low-sodium soy sauce
• 2 Tbs. sherry or mirin     (rice wine)
• 1 Tbs. rice vinegar
• 1 Tbs. sugar
• 1/4 tsp. red pepper flakes or 1/2 tsp. chile sauce
• 10 oz. long noodles, such as udon or spaghetti
• 1/2 lb. napa cabbage, shredded (about 4 cups)
• 1/4 cup chopped cilantro

Directions

1. Whisk together peanut butter, sesame oil, soy sauce, sherry, vinegar, sugar and red pepper flakes in saucepan.
2. Cook noodles according to package directions.
3. Meanwhile, place cabbage in colander over sink. Warm sauce over medium-low heat.
4. Drain noodles over cabbage in colander to wilt cabbage. Transfer noodles and cabbage to serving bowl, add sauce, and toss until combined.
5. Sprinkle with cilantro, and serve.