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Thai Pasta Salad with Creamy Cilantro Pe




Source of Recipe


KSL
\Thai Pasta Salad with Creamy Cilantro Peanut Dressing

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* * ¼ pound whole wheat angel hair pasta
* * 3 cups finely shredded green cabbage
* * 2 cups finely shredded romaine lettuce
* * 1 cup shredded carrot
* * 1 red bell pepper, thinly sliced
* * ½ cup shelled edamame beans
* * 2 cups bean sprouts
* * 1/4 cup coarsely chopped fresh cilantro leaves
* * 1/3 cup chopped raw peanuts

Method:

Cook the whole wheat angel hair pasta until al dente. Combine the pasta, cabbage, lettuce, carrot, red pepper, and edamame in a large bowl. Toss with about 2/3 cup (or as much as you like) Creamy Cilantro Peanut Dressing. On a large platter or individual dishes, plate the salad and top with bean sprouts, cilantro leaves, and peanuts. Serves 4-6.

Creamy Cilantro Peanut Dressing
Ingredients:

* * 1/2 cup rice vinegar
* * 1/3 cup all-natural smooth peanut butter
* * 1 tablespoon toasted sesame oil
* * 3/4 cup canola oil
* * juice of 1 lime
* * 3 tablespoons tamari, or soy sauce
* * 1 tablespoon fresh ginger
* * 2 tablespoon honey
* * 1 teaspoon or small piece of dried chipotle pepper (a small piece of canned chipotle in
* adobe may be substituted)
* * 1 ½ cups fresh cilantro leaves (about 1/2 bunch)
* * ½ teaspoon salt
* * ¼ teaspoon freshly ground pepper

Method:

Combine all the ingredients in a blender and blend well. Make sure that it is smooth and creamy. Store in the refrigerator for 7-10 days. Makes 1 ¼ cups.