Cold Peanut Noodle Salad
🇹🇠Thailand
Ingredients
- 3 Tbsp natural-style peanut butter
- 1 Tbsp brown sugar
- 1 clove garlic, minced
- 1/2 tsp grated fresh ginger
- 1 lime, juiced (about 2 Tbsp juice)
- 2 tsp soy sauce
- 1/4 cup neutral oil
- 8 oz whole wheat spaghetti
- 4 cups finely shredded red cabbage
- 2 carrots, shredded
- 1/2 cup chopped cilantro
- 1/2 cup sliced green onion
- 1/2 cup chopped peanuts
Steps
- In a bowl or blender, combine peanut butter, brown sugar, garlic, ginger, lime juice, soy sauce, and oil. Whisk or blend until smooth to make the dressing; set aside.
- Bring a pot of water to a boil. Break spaghetti in half and cook until tender.
- Drain the pasta and rinse briefly with cold water to cool. Let drain well.
- Finely shred the cabbage and carrots. Chop the cilantro and peanuts. Slice the green onions.
- In a large bowl, combine the cooled pasta with cabbage, carrots, cilantro, green onions, and peanuts. Toss to combine.
- Serve immediately with the peanut lime dressing, or store undressed salad and dressing separately in the refrigerator for up to 4-5 days.
Notes
For meal prep, divide salad into containers (about 2 cups each) and dressing into smaller containers (about 2 Tbsp each).
Source: www.budgetbytes.com