Cold Peanut Noodle Salad

 
With Labor Day just around the corner, it seemed appropriate to prepare one final cold pasta salad before bidding farewell to summer. This fresh Asian salad uses good old spaghetti, roughly chopped cool Napa cabbage, crunchy shredded carrots and whole edamame for a family-friendly feast. It’s tossed in a velvety smooth salty peanut butter dressing and is dreamy for a picnic or in the fridge as leftovers. It’s also easily adaptable if you want to throw in fresh peanuts, diced apples, cucumber, peppers or other favorite ingredients. The secret is the amazing peanut sauce, which you could also use as a nice tofu marinade. I like to have some spicy garlic chili sauce on hand to throw on top. So simple!
COLD PEANUT NOODLE SALAD
1 lb spaghetti, cooked and drained
1/2 head Napa cabbage, roughly chopped
1 cup shredded carrots 
1 cucumber, peeled and julienned
1 red pepper, seeded and julienned
1/2 cup cilantro, diced 

PEANUT DRESSING
1 cup creamy peanut butter 
1/2 cup soy sauce
2/3 cup warm water
3 Tbs ginger, finely diced
2 garlic cloves, finely diced
1 Tbs toasted sesame oil
1 Tbs honey
3 Tbs rice wine vinegar 

In a small mixing bowl combine all ingredients for peanut sauce and briskly whisk with fork for 2-3 minutes until it is a smooth, consistent texture. In large serving bowl combine cooked spaghetti with fresh salad ingredients, then toss in peanut sauce and thoroughly combine using tongs. Serve fresh!
  

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