Ingredients

For the Salad:

• 8 oz (225g) egg noodles
• 1 cup shredded purple cabbage
• 1 cup thinly sliced bell peppers (mixed colors)
• 1/2 cup shredded carrots
• 1/4 cup thinly sliced jalapeños (seeds removed for less heat)
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/4 cup roasted peanuts or cashews (for crunch)
• 1 tablespoon sesame seeds (for garnish)

For the Toum Jalapeño Cilantro Dressing:

• 1/4 cup Toum Jalapeño Cilantro sauce (store-bought or homemade)
• 2 tablespoons soy sauce or tamari (for a gluten-free option)
• 1 tablespoon rice vinegar
• 1 tablespoon honey or agave syrup
• 1 teaspoon sesame oil
• 1-2 tablespoons water (to adjust consistency)

Methods

1. Cook the Egg Noodles
   Bring a pot of salted water to a boil.
   
   Cook the egg noodles according to the package instructions until al dente.
   
   Drain and rinse under cold water to stop the cooking process. Set aside.
   
2. Prepare the Vegetables
   In a large bowl, combine the shredded purple cabbage, sliced bell peppers, shredded carrots, sliced jalapeños, chopped cilantro, and green onions.
   
   Toss gently to mix.
   
3. Make the Toum Jalapeño Cilantro Dressing
   In a small bowl, whisk together the Toum Jalapeño Cilantro sauce, soy sauce, rice vinegar, honey, sesame oil, and water until smooth.
   
   Taste and adjust seasoning, adding more honey for sweetness or soy sauce for saltiness as needed.
   
4. Assemble the Salad
   Add the cooled egg noodles to the bowl of vegetables.
   
   Pour the dressing over the noodles and vegetables, and toss until everything is evenly coated.
   
5. Garnish and Serve
   Transfer the salad to a serving platter or individual bowls.
   
   Sprinkle with roasted peanuts or cashews and sesame seeds for added crunch and flavor.
   
   Serve with lime wedges on the side for an extra burst of freshness.