Cool Rice Noodle Salad

1/2 peanut butter, preferably crunchy, melted
2 tablespoons low-sodium tamari or soy sauce
2 tablespoons light brown sugar
2 tablespoons rice wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons toasted white sesame seeds
pinch of crushed red pepper flakes
1 clove garlic, minced
1 8 oz. bag coleslaw mix(heavy on red cabbage and carrots)
1 medium cucumber, partially peeled leaving some skin, chopped
1/4 of a small red onion, thinly sliced
8 oz. dried rice noodles, medium sized, cooked and rinsed until the water runs clear, then chilled
5 oz. spring mix lettuce blend
1/2 cup lightly packed fresh cilantro leaves
1/4 cup lightly packed fresh mint leaves, chopped
2 scallions, thinly sliced
1 jalapeno or spicy red chile, depending on spice preference, thinly sliced
1/2 cup rough-chopped peanuts, unsalted

For the peanut sauce: In a small bowl, mix the melted peanut butter, tamari sauce, brown sugar, rice wine vinegar, sesame oil, sesame seeds, red pepper flakes and garlic. Thoroughly combine. If needed, add a bit of warm water to make it drizzlely.
For the veggies and noodles: In a large bowl, add the coleslaw mix and massage with your hands for about 30 seconds. Add the cucumber and red onion. Add the sauce to taste and toss. Add the noodles and toss again.
To finish: In each of 6 serving bowls, divide the lettuce and add a portion of the slaw/noodle mix, then top with cilantro, mint, scallions, jalapeno slices and peanuts. Serve chilled or at room temperature.

Nutrition Information