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Picnic Peanut Noodle Salad

AsianStove-TopVegetarian

Time: 30 minutes

Yield: 4 servings

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About

Of course, every summer picnic needs a salad, but why should Caesar salad get all the attention? It's time to shake things up with the Picnic Peanut Noodle Salad! Crisp cabbage, savory green onions, and tender noodles are all great, but it's the dressing that makes Picnic Peanut Noodle Salad so amazing. It's creamy and nutty, with notes of lime and garlic to really take this to new and delicious places! Your picnic is going to be the highlight of the season with this served atop the gingham!

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Ingredients

  • For the dressing:
  • 3 tablespoons natural-style peanut butter
  • 1 tablespoon brown sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon fresh ginger, grated
  • 1 medium lime, juiced
  • 2 teaspoons soy sauce
  • 1/4 cup neutral-flavored oil
  • For the salad:
  • 8 ounces whole-wheat spaghetti, broken in half
  • 4 cups red cabbage, finely shredded
  • 2 carrots, shredded
  • 1/2 cup cilantro, chopped
  • 4 green onions, sliced
  • 1/2 cup peanuts, chopped

Directions

Step 1 -In a bowl, add the peanut butter, the brown sugar, the garlic, the ginger, the lime juice, the soy sauce, and the oil and whisk to combine until smooth. Set the dressing aside.

Step 2 -In a large pot of salted, boiling water, add the spaghetti and cook until al dente, according to the package directions.

Step 3 -Drain the spaghetti and rinse it briefly under cold water.

Step 4 -In a large bowl, add the spaghetti, the cabbage, the carrots, the cilantro, the green onions, and the peanuts and toss until it is evenly combined.

Step 5 -Serve the salad topped with the dressing.

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