Recipe: Thai Peanut Salad

Thai peanut salad is perfect for lunch. The peanut butter dressing and pasta mean it’ll keep you full and the cabbage, carrot and cucumber add some colour and is what eating the rainbow is all about. Okay, let’s get cooking!

Ingredients

• 1/4 cup of peanut butter
• 1/4 cup of fresh orange juice
• 1 tablespoons of minced garlic
• 1 tablespoon of agave
• 2 tablespoons of rice vinegar
• 1 bag of gluten free pasta (227g)
• 1/3 of a red cabbage
• 2 cucumbers
• 4 carrots
• salt and pepper to taste

First, put a pot on a boil some water to cook your pasta. I was doubling this recipe and bought 2 bags of GoGo Quinoa fusilli pasta, yet when I grabbed the two bags out of the pantry, I grabbed one fusilli and one penne – such is life!

While the pasta is cooking you’ll make the dressing. Whisk the first 5 ingredients together until well combined. We don’t usually have orange juice on hand, so I freshly squeezed it for this recipe. Check our our little retro juicer – garage sale pickup for $2!

Once the dressing is made, chop the cabbage, shred the carrots and dice up the cucumbers. Note on the cucumbers, I cut out the middle portion so the salad keeps longer. Just as in the broccoli salad – the one with the grapes. Oh, so good.

Once the veggies are all prepped, add 1/2 the dressing. Also, don’t forget to keep an eye on the pasta.

When the pasta is done, strain and rinse then add it to the salad. Mix well with the remaining dressing. Then, eat warm or chill for at least an hour, it’s delicious either way.

Top with fresh cilantro, salt and pepper and eat up.

Well, there you have it – a hearty salad with a punch of peanut flavour. If you’re looking for more to add to this Thai peanut salad then add roasted peanut or chicken to the salad.

Thanks so much for visiting and I’ll see you again soon – happy Wednesday!