Thai Noodle Salad with Light Peanut Dressing
This Thai noodle salad is made with fresh, crisp veggies like crunchy cabbage, bell pepper, and shredded carrots tossed with tender chilled spaghetti noodles, and dressed with a satisfying creamy peanut dressing. Garnished with loads of fresh herbs and sesame seed, this cold spaghetti salad can be served as a complete meal or a filling side dish.
Servings: 16 servings
Calories: 135kcal
Ingredients
- 12 ounces spaghetti noodles
- 2 cups shredded cabbage
- 1/2 red onion thinly sliced and rinsed in cold water*
- 1 red bell pepper thinly sliced
- ¼ cup chopped green onions
- 1/2 cup fresh cilantro leaves
- 1 tablespoon black sesame seeds optional, for garnish
For the dressing:
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 1/4 cup peanut butter
- 1 tablespoons agave nectar
- 2 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
Instructions
- In a mixing bowl or mason jar, mix the dressing ingredients together. If needed, warm the peanut butter to make it easier to incorporate into the dressing. Set aside.
- Cook the spaghetti noodles according to the package instructions until al dente in salted water. Drain and rinse under cold water to cool them down.
- In a large mixing bowl, combine the cooked spaghetti with the remaining salad ingredients.
- Pour dressing over the salad and toss everything together until well coated.
- Garnish with sesame seeds and additional green onion and cilantro before serving.
Notes
*Rinsing the onions takes away some of their intensity and can make them more enjoyable in salads. I recommend doing this, but it is optional.
Nutrition
Calories: 135kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Sodium: 224mg | Fiber: 1g | Sugar: 3g | Vitamin C: 15mg