Description
This Cold Sesame Peanut Pasta Salad is a refreshing and flavorful dish that combines angel hair pasta with crunchy vegetables and a creamy peanut dressing. Perfect for a light lunch or as a side dish for a barbecue.
Ingredients
Units
Scale
Main Ingredients:
- 300 g (10 1/2 oz) angel hair pasta
- 1 tbsp sesame oil
- 1 cup (140 g) edamame beans, thawed if frozen
- 1 carrot, grated or julienned
- 2 cups (150 g) shredded purple cabbage
- 1 cup (30 g) coriander (cilantro) leaves
- 2 spring onions (scallions), finely chopped
- Chilli oil, to drizzle (optional)
Peanut Dressing:
- 1/3 cup (80 ml) tamari or all-purpose soy sauce
- 1/2 cup (125 g) crunchy peanut butter
- 3 tbsp rice wine vinegar
- 2 tbsp honey or brown sugar
- 1 tbsp sesame oil
- 1 tsp freshly grated garlic
- 1 tsp freshly grated ginger
- 2–3 tbsp water
To Serve:
- 1/4 cup (40 g) crushed peanuts
- 2 tbsp white sesame seeds
- 1 lime, cut into wedges
Instructions
- Cook the Pasta: Cook the pasta according to the packet instructions. Drain and rinse under cold water. Toss with sesame oil.
- Prepare Peanut Dressing: Whisk tamari, peanut butter, vinegar, honey, sesame oil, garlic, and ginger. Thin with water.
- Combine Ingredients: Toss pasta with carrot, cabbage, coriander, spring onion, and part of the dressing.
- Serve: Divide into bowls, drizzle with remaining dressing, top with peanuts, sesame seeds, and lime wedges.
Notes
- Make Ahead: Components can be prepared up to 3 days in advance.
- Leftovers: Store dressed salad in the fridge for up to 2 days. Do not freeze.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg
