Chilled Peanut Noodle Salad
1/4 cup smooth, organic peanut butter
1/4 cup lite coconut milk
1/4 cup water (or more coconut milk)
1 clove garlic
2 tbsp chopped onion
1 tsp sriracha
1 tsp minced ginger
1 tbsp lime juice
1 tbsp hoisen sauce
1 tbsp reduced-sodium soy sauce
1 tsp toasted sesame oil
1 tbsp brown sugar
1/4 pound whole wheat spaghetti (I used Trader Joe's Flax spaghetti)
1 1/2 cups shredded red cabbage
1 1/2 cups shredded green cabbage
1/2 cup shredded cabbage
1/4 cup shredded red bell pepper
1 cup bean sprouts
1/2 cup chopped cilantro
2 scallions, chopped
Place all sauce ingredients in a blender and blend until completely smooth. Set aside.
Cook spaghetti in rapidly boiling, salted water until al dente, about 9 minutes. Drain, rinse, and set aside to cool while you assemble the remaining ingredients.
I julienned the cabbages, carrot, and pepper using a mandoline set to 1/8th inch. Combine all the vegetables in a large bowl and toss to combine. Add cooled spaghetti and mix until evenly combined. Add sauce and toss until all ingredients are thoroughly coated. Serve immediately or cover and stash in the refrigerator until ready to serve.
This serves 4 (or 2 very hungry individuals). I served it with some steamed, marinated, and sauteed tempeh for extra fiber and protein. The sauce also makes an excellent dipping sauce, just omit the water to make it a little thicker. This recipe is easily multiplied if you're feeding more people, and can be made well in advance of serving time. Just be warned, if you store it for awhile you are going to want let it sit uncovered for a few minutes before you serve it. The cabbage, like other members of the brassica family, smells rather... potent if it is left to sit after being cut (i.e. it smell a lot like ass when you first uncover it).
There is no reason we need to give up our favorite foods when we make a commitment to eat healthfully, we just have to find ways to make them more nutrient dense and eat them in moderation. Whole wheat pasta is a good source of fiber and protein, both of which are stripped from white pasta. Peanut butter is a great source of healthy fats and protein. And the veggies are loaded with vitamins, minerals, and fiber. What it equals is a delicious pasta dish that fits in with a healthy lifestyle. Hurray!
This is calculated using regular coconut milk, not lite. Per Serving (1/4 of recipe): 312 Calories; 14g Fat (37.2% calories from fat); 12g Protein; 41g Carbohydrate; 7g Dietary Fiber; trace Cholesterol; 322mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates. Calculated using MasterCook software.