Description
This Thai Pasta Salad is a refreshing and flavorful dish packed with crunchy veggies and tossed in a creamy peanut butter dressing. Perfect as a light meal or side dish, it comes together in just 15 minutes!
Ingredients
Scale
For the Salad:
- 2–3 cups boiled Fusilli pasta
- 1 cup shredded white cabbage
- 1 cup shredded purple cabbage
- 1 1/2 cups thin matchstick carrots
- 4–5 spring onions (scallions), chopped
- 1 red bell pepper, chopped
- 3/4 cup roasted peanuts, coarsely chopped or halved
- 1/2 cup chopped cilantro
For the Peanut Butter Dressing:
- 3/4 cup peanut butter
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/4 cup sriracha sauce (or any hot sauce)
- 3–4 garlic cloves, minced
- 1 teaspoon ginger paste
Instructions
- In a large salad bowl, combine pasta, shredded cabbages, carrots, spring onions, and red bell pepper. Cover and set aside.
- In a separate bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, brown sugar, sesame oil, sriracha, minced garlic, and ginger paste to make the dressing.
- When ready to serve, pour the peanut dressing over the salad and toss gently to coat.
- Garnish with chopped peanuts and cilantro.
- Serve immediately and enjoy!
Notes
- For a nuttier flavor, sprinkle with toasted sesame seeds before serving.
- Add grilled chicken or shrimp for extra protein.
- Can be served chilled or at room temperature.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 0mg