COLD PEANUT NOODLE SALAD
Source of Recipe
WOMAN'S DAY/KATERINA KNORR
List of Ingredients
8 oz. thin linguine pasta
Dressing:
2/3 c. Thai-style peanut sauce
2 T. each: cider vinegar and water
1 lb. Chinese cabbage, shredded (8 cups)
1/2 English seedless cucumber quartered lengthwise and thinly sliced crosswise (2 cups)
2 medium carrots, shredded (1 1/2 cups)
1/2 c. each: sliced scallions and chopped cilantro
1/4 cup chopped salted dry roasted peanuts
Recipe
Bring a large pot of lightly salted water to a boil. Add pasta and cook as package directs. Drain in a colander and cool under cold running water.
Meanwhile, mix Dressing ingredients in a large serving bowl. Add cabbage, cucumber, carrots, scallions, and cilantro; toss to mix. Add cooled pasta and toss to mix and coat. Sprinkle with peanuts.
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