Ingredients

The following ingredients have 6 Servings
  • 10 ounces (283 g) regular or whole-wheat spaghetti
  • 1 red bell pepper, thinly sliced (130 g, approx. 1 cup)
  • 2 large carrots, grated (150 g, approx. 1 heaping cup)
  • 1 cup lightly packed green onions, finely chopped (40 g)
  • 1 cup, lightly packed cilantro, finely chopped (40 g)
  • 2 cups finely chopped or grated cabbage (300 g, use red, green or napa cabbage or a mixture)
  • 1 tbsp minced ginger (10 g, omit if you don’t like ginger)
  • 3 cloves garlic, minced (about 3 tbsp, 15 g)
  • 1/2 cup (120 g) peanut butter or almond butter
  • 1.5 tbsp rice wine vinegar
  • 1/4 cup low-sodium soy sauce, coconut aminos or gluten-free tamari
  • 2 tbsp lime juice
  • 2.5 tbsp maple syrup
  • 1/2 tsp red pepper flakes or up to 1 tbsp sriracha sauce (optional, for spicy peanut sauce)
  • 2-4 tbsp water to adjust consistency
  • peanuts or cashews
  • a squeeze of lime juice
  • fresh chopped cilantro or Thai basil
  • sriracha

Instruction

  • Bring a pot of water to a boil stovetop. Cook pasta according to package instructions.
  • While the pasta is cooking, chop all the vegetables and add to a large mixing or salad bowl.
  • To make the dressing, blend all ingredients until smooth and creamy. Start with 2 tbsp of water and increase up to 5 tbsp to adjust the consistency. It should be fairly thick and creamy but still pourable.
  • When the pasta is finished cooking, drain and rinse under cold water then add back to the pot with 3 tbsp of water and mix to coat.
  • Add the pasta to the bowl with the chopped veggies.
  • Top with the sauce and mix well.
  • Serve right away topped with optional peanuts or cashews, sriracha and a squeeze of lime juice.
  • Leftovers can be stored in the fridge for up to 4 days.