Thai Noodle Salad

Ingredients - Dressing:

• 5 cloves of garlic
• 1 tbsp fresh ginger
• 1 tbsp peanut butter
• 1 tbsp sugar
• 1-2 tsps Sambal or any other chili paste
• ¼ cup soy sauce
• ¼ cup freshly squeezed lime juice

In a blender, combine and puree the above ingredients. Slowly add 1/2 -3/4 Cup Camelina Oil until dressing is emulsified. Season with Sea Salt and freshly ground Pepper to taste. Ingredients - Salad

• Approximately 3 cups green cabbage, shredded
• 2 large carrots, grated
• 1 orange or red pepper, chopped or julienned
• 1/3 red onion thinly sliced
• 1 cucumber diced
• 3 green onions thinly sliced
• 3-4 radishes thinly sliced
• 1 package (225 grams) vermicelli style rice noodles (cooked/strained as per instructions on package)
• 1/3 cup Three Farmer’s Sea Salt & Lime Roasted Chickpeas

Portion noodles on plates and drizzle a bit of dressing over them. Combine cabbage, carrots, red onion, and cucumber in a bowl and toss with remaining dressing. Sort dressed vegetables on top of the noodles. Sprinkle sliced radish, green onion, and roasted chickpeas over each salad. Enjoy!