Spicy Thai Spaghetti Salad
This yummy Thai Spaghetti Salad is an delicious twist on a potluck classic ~ quick to prepare using common ingredients, the Asian flavors in this colorful pasta salad really pop.
Servings: 10
Video
Ingredients
- 8 ounces spaghetti, broken in half, cooked in plenty of salted water to al dente and rinsed well with cold water
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 bunch (about 6-8) green onions, thinly sliced
- 1/2 cup roasted peanuts
- 2 Tbsp sesame seeds
- 1 handful cilantro leaves, chopped
- 1 handful basil leaves, thinly sliced, use Thai basil if you can find it.
peanut dressing
- 1/4 cup rice vinegar
- 2 Tbsp vegetable oil
- 2 Tbsp (heaping) smooth peanut butter
- 1 clove garlic, minced
- 1/2 tsp cayenne pepper
- salt to taste
Instructions
make the dressing
- To make the dressing put all the ingredients in a small bowl and use an immersion blender to process into an emulsified dressing. Thin with more oil or vinegar, if necessary. Taste to adjust any of the flavors.
make the salad
- Make sure your pasta is fairly dry (not dripping wet) and add to a large bowl. Toss with a little of the dressing.
- Then add the rest of the salad ingredients and toss well with more dressing.
- Refrigerate until ready to serve. Garnish with extra peanuts and fresh herbs.
Notes
For a gluten free salad you can use a good gluten free pasta, cooked to al dente.
Nutrition
Calories: 189 kcal · Carbohydrates: 21 g · Protein: 6 g · Fat: 9 g · Saturated Fat: 3 g · Sodium: 59 mg · Potassium: 205 mg · Fiber: 2 g · Sugar: 2 g · Vitamin A: 2291 IU · Vitamin C: 6 mg · Calcium: 39 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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