Thai Noodle Salad with Peanut Dressing

• ▢ 5 cups gluten-free pasta*
• ▢ Kosher or fine sea salt
• ▢ 1-2 tablespoons sesame oil
• ▢ 1 cup shredded purple cabbage
• ▢ 1 cup grated carrots
• ▢ 1 cup chopped cucumber
• ▢ 4 green onions, – chopped
• ▢ ⅓ cup peanuts, – chopped
• ▢ ⅓ cup cilantro, – chopped

For the Thai Peanut Sauce:

• ▢ 6 tablespoons all-natural peanut butter
• ▢ ¼ cup water
• ▢ 3 tablespoons rice vinegar
• ▢ 2 tablespoons tamari or gluten-free soy sauce
• ▢ 2 tablespoons pure maple syrup
• ▢ 1 tablespoon sesame oil
• ▢ 1 clove garlic, – finely chopped
• ▢ ¼ teaspoon cayenne pepper

• In a large pot, bring water to a boil. Add a generous pinch of salt and pour in pasta. Cook pasta until just al dente (pasta will continue to cook as it cools).
• Strain pasta and rinse with cold water. Place back in pot, drizzle with sesame oil, and stir gently. Cover with a tea towel and let cool.
• In a large mixing bowl, add shredded cabbage, carrots, chopped cucumber, and onions. Add cooked pasta.
• Prepare peanut sauce in a small bowl by whisking together all the sauce ingredients.
• Pour peanut sauce over pasta salad and mix gently to combine. Sprinkle with green onion, peanuts, and cilantro. Mix again.

Nutrition