Ingredients
Scale
- 8 ounces linguine or spaghetti
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1/2 inch fresh ginger, grated
- 2–4 tablespoons warm water (for thinning dressing)
Instructions
- Cook linguine according to package directions. Drain and rinse with cold water. Set aside.
- In a large bowl, combine shredded carrots, red cabbage, red bell pepper, cilantro, and green onions.
- In a separate small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger.
- Add warm water, one tablespoon at a time, until the dressing reaches your desired consistency.
- Pour the dressing over the vegetables and cooked noodles. Toss to combine thoroughly.
- Serve immediately or chill for at least 30 minutes for flavors to meld.
Notes
- For extra protein, add grilled chicken, tofu, or edamame.
- Adjust the amount of warm water in the dressing to achieve your preferred thickness.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Asian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg