Cellophane Noodle Salad

Ingredients:

1-1/2 cup cellophane noodles
1 cup carrot, shredded
3/4 cup red cabbage, shredded
1 cup banana blossoms
1 cup bean sprouts
1 cucumber cut into very thin strips
1/2 heart of romaine, chiffonade
1 serrano pepper, minced
2 tablespoons mint, chopped
1/4 cup cilantro, chopped
2 green onions, sliced
1/2 block tofu, cut into thin rectangles and fried
1/4 cup roasted peanuts, chopped

1 tablespoon sesame oil
1 teaspoon ginger, minced
juice of 2 limes
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 small clove garlic, minced
2 tablespoons coconut cream
1 teaspoon honey or palm or coconut sugar
1/2 teaspoon white pepper

Cook cellophane noodles, drain, and cut into small pieces. Toss with some sesame chili oil and set aside.

Combine remaining ingredients. Toss with noodles and dressing ingredients. Garnish with peanuts, cilantro, and a wedge of lime.