this is one of the most refreshing salads we have at our house.  It does have a funny story--as do most of my recipes....this came from my friend, Candy Porter.  she and her husband, Kirk are amazing cooks!  They do what I have always loved to do: have something at a restaurant and uncode the recipe.  This one came from Cheesecake Factory and they shared it with me once they figured it out.  I LOVED it.  My family HATED it.  I gave up on it.  Well, I LOST the recipe.  And I didn't know that it was the only copy....ARGH!!  I felt HORRIBLE!!!  Well, fast forward about 3 years and I was doing some major cleaning and FOUND it...it had fallen behind a drawer.....well, I copied it and made it for the family--again--silly me....but this time, they LOVED it.  I can not make it enough now.  The dressing is WONDERFUL.  We run out of it everytime and still double that!!!   I'm not convinced its authentic Thai, but it sounds good ... THAI SALAD

Dressing

1/2 C. Nakano Seasoned red wine vinegar

1/4 C. sugar

1/4 C. liquid aminos

1/4 C. oil

1/2 t. sesame oil

1 tsp lime juice

1T chunky peanut butter

1T Thai Kitchen red chilie dipping sauce

Combine all ingredients and blend well....I have found that one of those blender bottles works really well for this.

3 Cups green cabbage, purple cabbage and shredded carrots (I use a slaw mix from Sam's)

1 bell pepper slivered

1/4 C. chopped green onions

1/2 - 3/4 C.  plain cashews

1 mango, slivered

1/8 c. chopped mint leaves

1/8 c. chopped cilantro

Soba or Udon noodles

Grilled chicken--I usually marinade it in teriyaki sauce for a couple of hours before grilling and then strip it like fajita meat.

Combine slaw mix with peppers, herbs and onions.  (most of the time, I leave all of it separate, so that people can put on what they like and leave off what they don't)

Place noodles on plate and top with slaw and  chicken.  Sprinke with cashews and mango. Drizzle dressing on top