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, cooked 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 smooth peanut butter
- 1 clove garlic, minced
- 1/2 tsp cayenne pepper
- salt to taste
Instructions
- Make the dressing: Put all the dressing ingredients in a small bowl and use an immersion blender to process into an emulsified dressing. Thin with more oil or vinegar, if necessary. Taste to adjust any of the flavors.
- Make the salad: Make sure your pasta is fairly dry and add to a large bowl. Toss with a little of the dressing. Then add the rest of the salad ingredients and toss well with more dressing. Refrigerate until ready to serve. Garnish with extra peanuts and fresh herbs.
Notes
For a gluten free salad you can use a good gluten free pasta, cooked to al dente.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- 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