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
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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:
- ¾ cup peanut butter
- ¼ cup soy sauce
- 2 tablespoons lime juice
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ¼ cup sriracha sauce (or any hot sauce)
- 3–4 garlic cloves, minced
- 1 teaspoon ginger paste
Instructions
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In a large salad bowl, combine pasta, shredded cabbages, carrots, spring onions, and red bell pepper. Cover and set aside.
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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.
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When ready to serve, pour the peanut dressing over the salad and toss gently to coat.
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Garnish with chopped peanuts and cilantro.
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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
- Serving Size: 1 serving (of 4)
- Calories: 350 kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg