Directions:

DRESSING
¼ cup sweet chili sauce
2 tablespoons rice vinegar
2 teaspoons soy sauce
1 teaspoon sesame oil
1 garlic clove, minced
⅛ teaspoon black pepper

NOODLES
8 cups water
½ head red cabbage,
chopped
6 ounces rice noodles

SALAD
4 cups shredded cabbage
2 medium carrots, peeled and julienned
1 cup snap peas, halved
1 scallion, white and green parts diced
1 teaspoon sesame seeds
1 lime, cut into wedges

TO MAKE THE DRESSING: In a medium bowl, whisk together the chili sauce, vinegar, soy sauce, sesame oil, garlic, and black pepper. Set aside.

TO MAKE THE NOODLES: In a large pot over high heat, combine the water and cabbage. Bring to a boil, then scoop out and discard the cabbage. Add the rice noodles and boil for 2 to 3 minutes, until softened. Drain and set aside.

TO MAKE THE SALAD: In a serving bowl, toss the cabbage, carrots, and snap peas.
Add the cooked noodles, scallion, and sesame seeds, tossing to combine.

Add dressing to serve. Serve with the lime wedges and squeeze them over the salad to change the noodle color.