Spicy Thai Spaghetti Salad

I based mine on this recipe, Thanks Sue, but made some substitutions will mark below with Steve Note:

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. This easy summer side salad recipe will be your go to for barbecues this season!

Prep Time15minutes mins

Total Time15minutes mins

Course: Salad

Cuisine: Thai/American

Servings: 10 servings

Calories: 189kcal

Author: Sue Moran

Ingredients

8 ounces spaghetti, broken in half, cooked in plenty of salted water to al dente and rinsed well with cold water Steve Note: I used Thai Rice Noodles
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 Steve Note: discovered last minute did not have so used fresh parsley from the garden
1 handful basil leaves, thinly sliced Steve Note: I used Thai Basil from the garden

dressing

1/4 cup rice vinegar
2 Tbsp vegetable oil Steve Note: I used Olive Oil
2 heaping Tbsp smooth peanut butter
1 clove garlic, minced
1/2 tsp cayenne pepper
salt to taste

Instructions

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 to taste, if necessary.
Put the salad ingredients in a large bowl and toss with the dressing. Refrigerate until ready to serve.

Notes we went stickily Veggie

Make it a main course ~ add chunks of chicken, tender steak, or grilled shrimp.
Make it gluten/grain free ~ try this with zucchini noodles (spiralized zucchini) or spaghetti squash.
Make it with more veggies ~ try frozen and thawed edamame beans, broccoli, or bok choy, snap peas, or green beans.

Nutrition