Gluten Free Thai Noodle Salad

• 6 - 8 oz. Thai noodles
• 12 - 14 oz. shredded cabbage or cole slaw mix
• 3 bell peppers, sliced
• 2 c. shredded carrots
• 1 lb. cooked chicken, sliced
• 1/2 c. edamame, shelled
• Scallions
• Cilantro
• Optional: chopped peanuts

Peanut Dressing

• 4 Tbsp. peanut butter (1/4 c.)
• 2 Tbsp. coconut aminos or soy sauce
• Juice of one lime (2 Tbsp.)
• 1 - 2 tsp. orange juice
• 2 tsp. olive oil
• Optional: 1 tsp. sesame oil
• Optional: sriracha

• Heat a large saucepan, filled halfway with water. Cook noodles according to package directions. Once tender, drain.
• In a large bowl, mix the cabbage, bell peppers, carrots, chicken, and noodles. Then, top with edamame, scallions, and cilantro.
• In a small bowl, whisk the peanut butter, coconut aminos, lime juice, orange juice, and olive oil. Pour over the salad and toss until well combined. Or serve individual salads and allow everyone to add their own dressing.