Thai-style pasta salad

6 servings

Ingredients

Quantity Ingredient
¼ cup Natural peanut butter
3 tablespoons Water
2 tablespoons Vegetable oil
1 tablespoon Fresh lime juice
1 tablespoon Distilled white vinegar
1 tablespoon Asian; (dark) sesame oil
1 tablespoon Low-sodium soy sauce
1 teaspoon Sugar
½ teaspoon Salt
½ teaspoon Crushed red pepper flakes
4 ounces Snow peas; strings removed
¼ pounds Chinese rice noodles
1 pack Coleslaw; (8 oz.)
5 Radishes
Trimmed and thinly sliced
2 Tomatoes; cut into wedges
1 small Cucumber
Peeled and cut into thin strips
1 cup Mung bean sprouts
⅓ cup Thinly sliced red onion

Directions

DRESSING

REMAINING INGREDIENTS

6 SERVINGS DAIRY-FREE

The intense peanut flavor of the dressing makes this salad extremely satisfying. You can make a triple batch of the dressing and keep it in the refrigerator in a glass jar. Shake well before using.

Dressing: In medium bowl, whisk together all ingredients. Set aside.

Bring large saucepan of lightly salted water to a boil. Add snow peas and cook for 1 minute. Using slotted spoon, remove to colander. Rinse under cold water and drain. Add noodles to boiling water and cook according to package directions. Drain, reserving about ½ cup of cooking liquid. Pat snow peas dry with paper towels. Cut into thirds on diagonal.

In large serving bowl, combine noodles and enough reserved cooking liquid to moisten. Add snow peas, ½ cup of dressing, coleslaw, radishes, tomatoes, cucumber, sprouts and onion. Serve remaining dressing on the side.

PER SERVING: 246 CAL.; 3G PROT.; 7G TOTAL FAT (1G SAT. FAT); 42G CARB.; 0 CHOL.; 101MG SOD.; 30 FIBER

Converted by MC_Buster.

By Kathleen <schuller@...> on Apr 05, 1999.

Recipe by: Vegetarian Times Magazine, April 1999, page 30 Converted by MM_Buster v2.0l.

Related recipes