Description
This yummy Thai Spaghetti Salad is a delicious twist on a potluck classic ~ quick to prepare using common ingredients, the Asian flavors in this colorful pasta salad really pop.
Ingredients
Scale
- 8 ounces spaghetti, broken in half, cooked in salted water to al dente and rinsed well with cold water
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 bunch (about 6–8) green onions, thinly sliced
- 1/2 cup roasted peanuts
- 2 Tbsp sesame seeds
- 1 handful cilantro leaves, chopped
- 1 handful basil leaves, thinly sliced
- 1/4 cup rice vinegar
- 2 Tbsp vegetable oil
- 2 Tbsp (heaping) smooth peanut butter
- 1 clove garlic, minced
- 1/2 tsp cayenne pepper
- salt to taste
Instructions
- Step: Place all dressing ingredients into a small bowl and use an immersion blender to process until smooth and emulsified, thinning with extra oil or vinegar if needed, then taste to adjust seasonings.
- Step: Ensure the cooked spaghetti is fairly dry and add it to a large mixing bowl.
- Step: Toss the pasta with a small amount of the dressing.
- Step: Add the remaining salad ingredients to the bowl and toss thoroughly with the remaining dressing.
- Step: Refrigerate the salad until chilled and ready to serve, then garnish with extra peanuts and fresh herbs.
Notes
For a gluten-free version, use high-quality gluten-free pasta cooked to al dente. This salad is excellent when made ahead of time as flavors improve while resting in the refrigerator.
- Prep Time: PT20M
- Cook Time: PT10M
- Category: Salad
- Method: Mixing
- Cuisine: Thai/American
Nutrition
- Serving Size: 1 serving
- Calories: 189 kcal
- Sugar: 2 g
- Sodium: 59 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: noodles, potluck, salad, side dish, summer, Thai