Thai peanut dressing is delicious straight out of the bowl as a dip for summer rolls, but toss it with salad, coleslaw or noodles and you've got a tasty summer salad to serve as a side dish or lunch for 2. I served this noodle salad, without the sriracha, as a side for my fiery hot Firecracker Tofu.
INGREDIENTS
6 oz spaghetti
1 Tbsp sesame oil
4 cups shredded cabbage
2 carrots, peeled and shredded
1 red bell pepper, thinly sliced
3 scallions, sliced
1/2 cup fresh cilantro, chopped
1/4 peanuts, chopped(garnish)
(DRESSING)
1/3 cup creamy peanut butter
Juice from 1 lime(2 Tbsp)
3 Tbsp water
2 Tbsp rice vinegar
2 Tbsp soy sauce
2 Tbsp maple syrup
1 Tbsp sesame oil
2 tsp minced ginger(or 1/2 ground ginger)
1 clove garlic, minced
1 tsp sriracha or sambal oelek(optional)
DIRECTIONS
1. Break spaghetti noodle in half, then cook according to package directions. Drain and rinse in cold water until cool. Drain then toss in 1 Tbsp sesame oil
2. Wisk or blend together dressing ingredients
3. Place noodles in a large bowl along with the cabbage, carrots, red pepper, scallions and cilantro.
4. Pour dressing over salad and toss to coat. Sprinkle with chopped peanuts and serve immediately.
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