Peanut Noodle Salad
This is a nice variation of the standard summertime pasta or macaroni salad and goes great with all types of protein - chicken, shrimp, steak, tofu. Feel free to make the dressing in advance but don't toss with the noodles more than a few hours ahead as the acid will sometimes break down the pasta.
Ingredients For the dressing .5 c. Lime juice 1 T. Peanut butter (creamy or chunky is fine) 2 T. Sesame oil 2 cloves of Garlic, peeled and roughly chopped 1 t. of Ginger (fresh grated or fresh from a jar, not powdered) 1 T. Low sodium soy sauce 1 T. Tomato paste (or sauce or whatever tomato product you have around 1 packet Splenda or 1 t. brown sugar* Hot sauce or Sriracha (to taste) *Depending on how acidic the dressing tastes, and what kind of tomato product you used, you may want to add a bit of sweetness for balance For the salad 8 oz. Soba or whole wheat spaghetti, prepared to packaged directions, drained and cooled .5 c. Snow peas or sugar snap peas, julienned .5 c. Zucchini, shredded and drained/water squeezed out .24 c. Carrots, shredded .5 Red bell pepper, julienned 2 Scallions, thinly sliced .25 c. Unsalted roasted peanuts, chopped 2 T. of Basil leaves and Spearmint leaves, cut into long thin strips (chiffonade) Method For the dressing, using a standard or immersion blender, blitz the first seven ingredients (lime juice through tomato paste). Sample and add sweeter and hot sauce to taste. For the salad, combine pasta and vegetables. Toss with dressing a few hours before serving. Serve chilled with hot grilled chicken, shrimp, beef or tofu.