Recipe: Layered Noodle Salad

Layer Noodle Salad

2 cartons (8-ounces each) dairy sour cream
1 cup bottled peanut sauce
1/4 teaspoon cayenne pepper (optional)
1 (6- to 7-ounce) package rice sticks, broken
2 cups fresh snow pea pods, trimmed
8 cups shredded napa cabbage
1/2 of a medium daikon, cut into thin bite-size strips (1 cup)
4 cups packaged shredded broccoli (broccoli slaw mix)
1 cup fresh cilantro leaves
1/2 cup coarsely chopped peanuts

In a medium bowl combine the sour cream, peanut sauce and, if desired, cayenne pepper; set aside.

Prepare rice sticks according to package directions. Drain. Rinse with cold water; drain well. Set aside.

Cook pea pods, covered, in a small amount of boiling salted water for 2 minutes until crisp-tender. Drain. Rinse with cold water; drain well. Set aside.

In a 4-1/2- to 6-quart clear glass bowl or two 3-quart rectangular baking dishes layer the napa cabbage, rice sticks, pea pods, daikon, shredded broccoli, and cilantro. Carefully spread the sour cream mixture over the cilantro. Sprinkle the peanuts over the sour cream mixture. Cover and chill until ready to serve or up to 8 hours.

If serving in a large bowl, toss before serving. If serving in baking dishes, cut through mixture with knife into serving-size portions.

Makes 12 to 16 servings.
Tip: To make this into a main dish salad, add a layer of cooked shrimp or chicken.