top of page


Thai peanut dressing is delicious straight out of the bowl as a dip for summer rolls, but toss it with salad, coleslaw or noodles and you've got a tasty summer salad to serve as a side dish or lunch for 2. I served this noodle salad, without the sriracha, as a side for my fiery hot Firecracker Tofu.


6 oz spaghetti

1 Tbsp sesame oil

4 cups shredded cabbage

2 carrots, peeled and shredded

1 red bell pepper, thinly sliced

3 scallions, sliced

1/2 cup fresh cilantro, chopped

1/4 peanuts, chopped(garnish)


1/3 cup creamy peanut butter

Juice from 1 lime(2 Tbsp)

3 Tbsp water

2 Tbsp rice vinegar

2 Tbsp soy sauce

2 Tbsp maple syrup

1 Tbsp sesame oil

2 tsp minced ginger(or 1/2 ground ginger)

1 clove garlic, minced

1 tsp sriracha or sambal oelek(optional)


1. Break spaghetti noodle in half, then cook according to package directions. Drain and rinse in cold water until cool. Drain then toss in 1 Tbsp sesame oil

2. Wisk or blend together dressing ingredients

3. Place noodles in a large bowl along with the cabbage, carrots, red pepper, scallions and cilantro.

4. Pour dressing over salad and toss to coat. Sprinkle with chopped peanuts and serve immediately.

1,258 views0 comments

Recent Posts

See All


bottom of page