Cooked - Cold Asian Noodle Salad

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💪 Nutrition 🖨️ pdf

Cold Asian Noodle Salad

https://runningonrealfood.com/cold-noodle-salad-spicy-peanut-sauce/

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6.0

10 ounces (283 g) regular or whole-wheat spaghetti

1 red bell pepper, thinly sliced (130 g, approx. 1 cup)

2 large carrots, grated (150 g, approx. 1 heaping cup)

1 cup lightly packed green onions, finely chopped (40 g)

1 cup, lightly packed cilantro, finely chopped (40 g)

2 cups finely chopped or grated cabbage (300 g, use red, green or napa cabbage or a mixture)

1 tbsp minced ginger (10 g, omit if you don’t like ginger)

3 cloves garlic, minced (about 3 tbsp, 15 g)

½ cup (120 g) peanut butter or almond butter

1.5 tbsp rice wine vinegar

¼ cup low-sodium soy sauce, coconut aminos or gluten-free tamari

2 tbsp lime juice

2.5 tbsp maple syrup

½ tsp red pepper flakes or up to 1 tbsp sriracha sauce (optional, for spicy peanut sauce)

4 tbsp water to adjust consistency

Peanuts or cashews

A squeeze of lime juice

Fresh chopped cilantro or Thai basil

Sriracha

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Bring a pot of water to a boil stovetop. Cook pasta according to package instructions.
While the pasta is cooking, chop all the vegetables and add to a large mixing or salad bowl.
To make the dressing, blend all ingredients until smooth and creamy. Start with 2 tbsp of water and increase up to 5 tbsp to adjust the consistency. It should be fairly thick and creamy but still pourable.
When the pasta is finished cooking, drain and rinse under cold water then add back to the pot with 3 tbsp of water and mix to coat.
Add the pasta to the bowl with the chopped veggies.
Top with the sauce and mix well.
Serve right away topped with optional peanuts or cashews, sriracha and a squeeze of lime juice.
Leftovers can be stored in the fridge for up to 4 days.

Created 17 weeks ago

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