Veggie Loaded Peanut Noodle Salad Recipes

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VEGGIE-LOADED PEANUT NOODLE SALAD



Veggie-Loaded Peanut Noodle Salad image

The Peanut Butter Noodle Salad recipe you love, made extra creamy and bulked up with tons of veggies. We love having this in the fridge for easy lunches and dinners!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 12

1/2 pound whole wheat spaghetti noodles
1 medium cucumber (peeled, quartered and sliced)
2 medium carrots (peeled and sliced)
1 large red (yellow, or orange bell pepper, diced)
1 bunch scallions (peeled and sliced into rounds (reserve upper green parts for garnish))
1/2 cup chopped peanuts
1/2 cup creamy peanut butter
1/3 cup sesame oil
1/3 cup rice wine vinegar
1/4 cup Tamari or soy sauce
2 teaspoons grated and peeled fresh ginger root
1 medium garlic clove (minced)

Steps:

  • Cook the pasta according to package instructions. Drain and add to a large bowl. Add the cucumbers, carrots, pepper, and scallions (reserve a few scallions for garnish).
  • Make the dressing: Add all of the Peanut-Sesame Dressing ingredients to a small bowl and whisk briskly until blended. Pour over the veggies and pasta. Using salad tossers, tongs, or two wooden spoons, toss pasta, veggies, and dressing until well-combined.
  • Top with peanuts and remaining scallions. Serve.
  • Keeps well in an airtight container in the refrigerator for about 3 days.

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