This is a quick and easy pasta salad tossed with the creamiest and most delicious peanut sauce, ever! You can add any veggies you like, but what ever you do, don't skip - or skimp - on the sauce, it's magical. This recipe serves 4 people generously, and can be enjoyed warm, room temperature or cold. The best part? This meal comes together in under 30 minutes, and dare I say that the leftovers taste better than the day that the salad is made. If you are looking to boost the protein in this salad, add some chicken, tofu, or simply swap regular pasta for a higher-protein pasta, like lentil or chickpea pasta. Enjoy!
- Peanut Sauce:
- ⅓ cup natural creamy peanut butter
- 1 tablespoon fresh grated ginger
- ¼ cup gluten-free soy sauce tamari, or coconut aminos
- 1 tablespoon rice wine vinegar
- 1 ½ tablespoons honey or maple syrup
- 1 ½ tablespoons sesame oil
- Water to thin if necessary
- 1 12-14 ounce rotini pasta or pasta of choice
- ¾ cup finely chopped red cabbage
- 1 cup chopped cucumber into cubes
- 1 red bell pepper sliced thin
- 4 scallions sliced, mostly the white parts
- 1 cup edamame
- White or black sesame seeds
Prepare the sauce by whisking all of the sauce ingredients together, then set it aside.
Boil the pasta according to package instructions, al dente - don’t overcook the pasta; it is best that it is slightly undercooked.
While the pasta is boiling, chop the cabbage, cucumber, bell pepper, and scallions.
When the pasta is done, drain it, and transfer it to a large bowl.
Add the cabbage, cucumber, bell pepper, scallions, and edamame.
Toss with the peanut sauce, taste it, and adjust the seasonings as needed.
Garnish with sesame seeds.
Did you make this recipe?
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in your posts and I’ll re-share!