Light and fresh, with a taste of Asian flair! Our Thai Noodle Salad might become one of our favorite dishes this summer. Share it with your friends or keep it all to yourself, either way, start creating today.
For the Thai Noodle Salad:
8 oz Clearly by Best Choice Organic Spaghetti
2 cups green cabbage, thinly sliced
1 cup red cabbage, thinly sliced
1 cup carrots, shredded
1 red bell pepper, thinly sliced
3 scallions, thinly sliced
1/2 cup cilantro leaves, chopped
1/3 cup peanuts, chopped
For the Peanut Sauce:
1/2 cup Clearly by Best Choice Creamy Peanut Butter
1 tsp Clearly by Best Choice Ground Ginger
1 tsp Clearly by Best Choice Garlic Powder
1/2 cup fresh orange juice
1/3 cup fresh lime juice, about 3 limes
1/2 cup soy sauce
1/3 cup Clearly by Best Choice Organic Raw Honey
1/4 cup sesame oil
1 tsp sriracha (more if desired)
Cook the noodles according to the package directions. Drain the pasta and cool it under cold water.
While the noodles are cooking, prepare the peanut sauce.
In a blender, add all the ingredients for the peanut sauce. Secure the blender lid and blend the ingredients until smooth.
In a large salad bowl, add the cooked noodles, chopped cabbage, carrots, pepper, cilantro, and scallions.
Pour about half of the peanut sauce over the veggie mix.
Toss the veggie mix with salad tongs to evenly distribute the peanut sauce.
Add the chopped peanuts and extra sauce (if desired) just before serving.
Save extra peanut sauce for leftovers.