One of my favorite things to make and eat is cabbage slaw with asian peanut dressing. I have made many versions of it over the years, brought it to countless barbecues, and eaten it on the back porch during summer heat waves. The crisp cabbage with the creamy peanut dressing never gets old and is destined to be a part of my life for years to come.
The other day, I turned my beloved slaw into a full-sized vegan meal with the addition of some very pretty (and tasty!) black rice noodles. I was inspired by Heike Müller's visually arresting recipe in the latest Thrive Magazine, which I immediately knew I was going to have to try for myself. Not quite a salad and not quite a noodle dish, it melds the best of both worlds with chewy, satisfying rice noodles and a generous serving of refreshing purple cabbage. It's also perfect for hot summer days when you want to keep cooking to a minimum.
One other thing I love about this dish: the colors! Not only is it beautiful, it's also a powerful source of anthocyanins, the antioxidant compounds that give many natural foods their blue or purple hues. Anthocyanins are known for their anti-cancer properties as well as for protecting brain and heart health. Both black rice (from which the noodles are made) and red cabbage are wonderful ways to get these compounds into your diet. So eat up!
Black Rice Noodles with Purple Cabbage and Peanut Sauce
inspired by Chef Heike Müller's recipe in Thrive Magazine
- 1/4 cup peanut butter
- 1 Tbs shoyu
- 1 Tbs lime juice
- 1/4 cup coconut milk (canned)
- water as needed for consistency
Rice Noodle Bowl
- 1 10-oz package Forbidden Rice Noodles
- a few tsp sesame oil
- 1 cup thinly sliced red cabbage
- 3 stems curly green kale, torn in bite-sized pieces
- 1 small orange, supremed
- 2 green onions, thinly sliced
- 1/4 cup sprouts
- toasted sesame seeds, for serving
Stir together ingredients for the dressing until smooth. Add water as needed to thin (1-2 Tbsp should do it). Mix peanut dressing with cabbage and set aside.
Cook noodles according to package directions, add kale for the last 2 minutes of cooking to soften it a little. When they are finished, drain and immediately run under cool water to prevent them from sticking together. Stir in a small amount of sesame oil (this will also prevent their sticking together).
To serve, place noodles and cabbage side by side in individual bowls. Garnish with remaining ingredients.