THAI NOODLE SALAD

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.

INGREDIENTS

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)

(DRESSING)

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)

DIRECTIONS

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.