Description
This Thai Pasta Salad is a vibrant and flavorful dish that combines the freshness of vegetables with the richness of a creamy peanut dressing. Perfect for a light lunch or as a side dish for a barbecue.
Ingredients
Scale
Pasta Salad:
- 8 ounces pasta (rotini or rice noodles)
- 1 1/2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper (thinly sliced)
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/2 cup chopped peanuts
- 1 tablespoon sesame seeds (optional)
Peanut Dressing:
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce or tamari
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic (minced)
- juice of 1 lime
- 1–2 tablespoons warm water (to thin dressing if needed)
- salt to taste
Instructions
- Cook the Pasta: Cook pasta according to package directions, then drain and rinse under cold water.
- Prepare the Salad: In a large bowl, combine the shredded cabbage, carrots, red bell pepper, cilantro, green onions, and cooked pasta.
- Make the Dressing: In a small bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, lime juice, and warm water until smooth.
- Combine and Serve: Pour the dressing over the salad and toss well to coat. Sprinkle with chopped peanuts and sesame seeds before serving. Serve chilled or at room temperature.
Notes
- For added protein, top with grilled chicken, tofu, or edamame.
- Use gluten-free pasta and tamari to keep it gluten-free.
- Adjust spice level by adding sriracha or red pepper flakes to the dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 0mg
