Cold Noodle Salad with Spicy Peanut Sauce

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Cold Noodle Salad with Spicy Peanut Sauce

 

A hint of sesame oil complements the flavor of the peanut butter in this

satisfying salad that makes a great make-ahead meal.

 

Serves 4

 

1/2 cup creamy peanut butter

1 tablespoon tamari

2 tablespoons rice wine vinegar (or fresh lemon juice)

1/4 teaspoon cayenne, or to taste

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1/2 cup water

12 ounces linguine, gluten free

1 tablespoon toasted sesame oil

1 large carrot, shredded

1 red bell pepper, julienned

3 scallions, thinly sliced

 

1. In a medium bowl, combine the peanut butter, tamari, vinegar,

cayenne, garlic and ginger, stirring to blend well. Stir in the water to

make a thick sauce. Set aside.

 

2. Cook the linguine in a large pot of boiling water until al dente,

about 10 minutes. Drain and rinse under cold water and transfer to a large

bowl. Toss with the sesame oil to coat.

 

3. Add the carrot, bell pepper and scallions to the bowl with the

linguine. Add the reserved peanut sauce to coat, tossing gently to combine.

Refrigerate for 30 minutes or serve at room temperature.

 

 

Source: " Passion for Peanut Butter, " by Robin Robertson, VegNews magazine,

Mar+Apr2007