Thai Pasta Salad with Creamy Cilantro Peanut Dressing

Thai Pasta Salad with Creamy Cilantro Peanut Dressing
* ¼ pound whole wheat angel hair pasta
* 3 cups finely shredded green cabbage
* 2 cups finely shredded romaine lettuce
* 1 cup shredded carrot
* 1 red bell pepper, thinly sliced
* ½ cup shelled edamame beans
* 2 cups bean sprouts
* 1/4 cup coarsely chopped fresh cilantro leaves
* 1/3 cup chopped raw peanuts

Cook the whole wheat angel hair pasta until al dente. Combine the pasta, cabbage, lettuce,
carrot, red pepper, and edamame in a large bowl. Toss with about 2/3 cup (or as much as
you like) Creamy Cilantro Peanut Dressing. On a large platter or individual dishes, plate the
salad and top with bean sprouts, cilantro leaves, and peanuts. Serves 4-6.
Creamy Cilantro Peanut Dressing
* 1/2 cup rice vinegar
* 1/3 cup all-natural smooth peanut butter
* 1 tablespoon toasted sesame oil
* 3/4 cup canola oil
* juice of 1 lime
* 3 tablespoons tamari, or soy sauce
* 1 tablespoon fresh ginger
* 2 tablespoon honey
* 1 teaspoon or small piece of dried chipotle pepper (a small piece of canned chipotle in
adobe may be substituted)
* 1 ½ cups fresh cilantro leaves (about 1/2 bunch)
* ½ teaspoon salt
* ¼ teaspoon freshly ground pepper

Combine all the ingredients in a blender and blend well. Make sure that it is smooth and
creamy. Store in the refrigerator for 7-10 days. Makes 1 ¼ cups.

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