Asian Noodle Salad

• Produce

  • 4 oz Carrots
  • 3/4 cup Cilantro, fresh
  • 2 tsp Garlic
  • 1 tbsp Ginger, fresh
  • 3/4 cup Peanuts, roasted unsalted

• Condiments

  • 3 tbsp Honey
  • 3 tbsp Peanut butter, creamy
  • 2 tbsp Soy sauce, low-sodium gluten free
  • 1 tbsp Sriracha pepper sauce or garlic chile sauce

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 1/4 cup Rice vinegar

• Deli

  • 24 oz Mann's broccoli cole slaw

• Other

  • 8 ounces long, thin whole wheat pasta noodles such as spaghetti (use soba noodles to make gluten free

Found on wellplated.com

Description

Ingredients

• 8 ounces long, thin whole wheat pasta noodles such as spaghetti (use soba noodles to make gluten free)
• 24 ounces Mann’s Broccoli Cole Slaw (2, 12-ounce bags)
• 4 ounces grated carrots
• 1/4 cup extra-virgin olive oil
• 1/4 cup rice vinegar
• 3 tablespoons honey (use light agave nectar to make vegan)
• 3 tablespoons creamy peanut butter
• 2 tablespoons low-sodium soy sauce (gluten free if needed)
• 1 tablespoon Sriracha pepper sauce or garlic chile sauce, plus additional to taste
• 1 tablespoon minced fresh ginger
• 2 teaspoons minced garlic (about 4 cloves)
• 3/4 cup roasted, unsalted peanuts, roughly chopped
• 3/4 cup fresh cilantro, finely chopped

Directions

• Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots. While the pasta cooks, whisk together the olive oil,  rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.

Nutrition