4 Servings 10 min Cook
2 Oz Whole Wheat Pasta
1 1/2 Tbsp Peanut Butter
3 Tbsp Soy Sauce
2 Tbsp Rice Wine Vinegar
1 1/2 Tbsp Canola Oil
1 Tbsp Ginger
1 Tbsp Honey
1 Tbsp Pepper Or Hot Sauce
2 Tbsp Lime Juice
2 Medium (4-1/8" long) Scallions
1/2 Head, small (about 4-1/2" dia) Cabbage
1/2 Small Red Bell Pepper
3 Tbsp Peanuts
3 Tbsp Sesame Seeds
Cook the pasta until al dente according to package directions.
Drain, reserving some of the starchy pasta water, rinse and set aside.
For the peanut dressing: Place the peanut butter in a large measuring cup and microwave to soften, about 15 seconds.
Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, hot sauce, and lime juice in a small bowl.
Thin with the starchy pasta water if needed, 1 tablespoon at a time.
(Dressing should be thick, but pourable.
For the salad: Thinly slice the green onions, cabbage, and bell pepper.
Place the pasta in a large mixing bowl, add the vegetables, and toss with the dressing.
Top with the chopped peanuts and sesame seeds and serve.
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