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Thai Pasta Salad

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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

  1. For the Salad:

    • 2–3 cups boiled Fusilli pasta
    • 1 cup shredded white cabbage
    • 1 cup shredded purple cabbage
    • 1 ½ cups thin matchstick carrots
    • 4–5 spring onions (scallions), chopped
    • 1 red bell pepper, chopped
    • ¾ cup roasted peanuts, coarsely chopped or halved
    • ½ cup chopped cilantro

    For the Peanut Butter Dressing:

    1. ¾ cup peanut butter
    2. ¼ cup soy sauce
    3. 2 tablespoons lime juice
    4. 2 tablespoons rice vinegar
    5. 1 tablespoon brown sugar
    6. 1 teaspoon sesame oil
    7. ¼ cup sriracha sauce (or any hot sauce)
    8. 3–4 garlic cloves, minced
    9. 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

  • Feel free to adjust the amount of sriracha depending on how spicy you like it.
  • You can also add grilled chicken or tofu for extra protein.
  • The salad can be stored in the fridge for a few hours before serving but is best enjoyed fresh.

 

  • If you prefer a vegan version, ensure the soy sauce is gluten-free and use a vegan peanut butter dressing.

Nutrition

Find it online: https://grandmarecipesflash.com/thai-pasta-salad/