1/2 pack (usually about an 8 oz package) Thin Rice Glass Noodles
Dressing:
1 tsp Sesame Oil (Toasted Sesame Oil is best)
1 tsp Sugar
1 Tbsp Honey
1 Tbsp Lime Juice
1 Tbsp Rice Vinegar
3 Tbsp Oil (I use Avocado)
1/2 Shallot (thin sliced)
1 clove Garlic (grated)
1 small knob (about 1 tsp) Grated Ginger
1 tsp Sambal Olek (just a hint of heat)
1 tsp Smooth Peanut Butter
1 tsp Kosher Salt
1 tsp Fish Sauce
Topping:
1/4 cup Toasted Unsalted Peanuts
How to make it
Toast your peanuts in a skillet over medium heat until they are a just a bit darker, not black and let cool
Soak your glass noodles in a bowl of warm water for 10 minutes, enough to submerge them. Remove, drain and using a kitchen scissor cut them into smaller pieces. About 2 inches in length. Accuracy here is not important, just reduce the long noodles to something bitesized and mixable
Chop the white parts of the green onions into thin rings. Julienne the green tops.
Mix all the slaw veggies together in a large bowl with room to toss
Combine all the dressing ingredients and mix well. I use a small whisk to get the honey and peanut butter well integrated. The dressing should be a bit too salty when tasted by itself. Lots of veggies here to season.
Pour the dressing mix over the slaw mix and toss to combine. This should not be a very wet mix. The veggies will sweat a bit as it sits and you don't want it swimming in dressing.
Chop your toasted peanuts into smaller pieces, but not a powder.
I like to serve it with the peanuts on the side for a sprinkle on each portion. This keeps them crunchy for the texture.
NOTE: If you don't have Sambal Olek, it is also good with a thin sliced jalapeño as part of the Slaw Mix. Seeded for less heat if desired.