Thai Noodle Salad with Peanut Dressing
Servings: 6 servings
Calories: 396kcal
Ingredients
- 5 cups gluten-free pasta*
- Kosher or fine sea salt
- 1-2 tablespoons sesame oil
- 1 cup shredded purple cabbage
- 1 cup grated carrots
- 1 cup chopped cucumber
- 4 green onions - chopped
- ⅓ cup peanuts - chopped
- ⅓ cup cilantro - chopped
For the Thai Peanut Sauce:
- 6 tablespoons all-natural peanut butter
- ¼ cup water
- 3 tablespoons rice vinegar
- 2 tablespoons tamari or gluten-free soy sauce
- 2 tablespoons pure maple syrup
- 1 tablespoon sesame oil
- 1 clove garlic - finely chopped
- ¼ teaspoon cayenne pepper
Instructions
- In a large pot, bring water to a boil. Add a generous pinch of salt and pour in pasta. Cook pasta until just al dente (pasta will continue to cook as it cools).
- Strain pasta and rinse with cold water. Place back in pot, drizzle with sesame oil, and stir gently. Cover with a tea towel and let cool.
- In a large mixing bowl, add shredded cabbage, carrots, chopped cucumber, and onions. Add cooked pasta.
- Prepare peanut sauce in a small bowl by whisking together all the sauce ingredients.
- Pour peanut sauce over pasta salad and mix gently to combine. Sprinkle with green onion, peanuts, and cilantro. Mix again.
Notes
*To make this a healthier pasta salad, opt for a protein-rich pasta. I used chickpea pasta.
Nutrition
Calories: 396kcal | Carbohydrates: 53g | Protein: 13g | Fat: 16g | Saturated Fat: 3g | Sodium: 483mg | Potassium: 365mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3920IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 2mg