Description
A vibrant and bold fusion salad featuring al dente pasta, crunchy vegetables, and a fiery, creamy peanut dressing.
Ingredients
16 oz fusilli or rotini pasta
1/2 cup creamy peanut butter
1/4 cup soy sauce
3 tbsp rice vinegar
2 tbsp fresh lime juice
2 tbsp honey
1 tbsp sriracha
1 tsp grated fresh ginger
2 cloves garlic, minced
1 tbsp toasted sesame oil
1 red bell pepper, thinly sliced
1 cup shredded carrots
1/2 cup edamame
1/2 cup chopped cilantro
1/4 cup crushed peanuts
Instructions
Step 1: Boil the pasta in salted water until al dente, then drain and rinse with cold water.
Step 2: In a small bowl, whisk together peanut butter, soy sauce, vinegar, lime juice, honey, sriracha, ginger, garlic, and sesame oil.
Step 3: In a large bowl, combine the cooled pasta with the bell pepper, carrots, and edamame.
Step 4: Pour the dressing over the pasta mixture and toss thoroughly with tongs.
Step 5: Chill for 30 minutes in the refrigerator to allow flavors to meld.
Step 6: Garnish with fresh cilantro and crushed peanuts just before serving.
Notes
Add a splash of water if the dressing thickens too much after chilling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Boiling and Mixing
- Cuisine: Thai-Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 420 kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg
