Asian Noodle Salad
This vibrant Asian noodle salad features whole wheat pasta and crunchy broccoli slaw tossed in a rich, creamy peanut dressing. Enhanced with fresh ginger, garlic, and a hint of spice, this healthy and flavorful dish is the perfect make-ahead option for picnics, lunches, or a light main course.
Price per Serving
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the wholewheat pasta (8 oz) for 10 minutes or until al dente according to package instructions.
- 2
Drain the pasta and rinse briefly with cool water. Transfer to a large serving bowl and mix in the broccoli slaw (24 oz) and carrots, grated (4 oz).
- 3
In a separate bowl, whisk together extra-virgin olive oil (0.25 cup), rice vinegar (0.25 cup), agave syrup (3 tbsp), creamy peanut butter (3 tbsp), soy sauce (2 tbsp), sriracha (1 tbsp), ginger (1 tbsp), and garlic (2 tsp) until smooth.
- 4
Pour the dressing over the noodle mixture and toss thoroughly to coat. Stir in the peanuts roasted (0.75 cup) and fresh cilantro (0.75 cup). Serve chilled or at room temperature.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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