Description
This Cold Sesame Peanut Pasta Salad is a refreshing and flavorful dish that is perfect for a light lunch or dinner. The combination of angel hair pasta, crunchy vegetables, and a creamy peanut dressing creates a satisfying meal that is both delicious and nutritious.
Ingredients
Units
Scale
Pasta:
- 300 g (10 1/2 oz) angel hair pasta
- 1 tbsp sesame oil
Peanut Dressing:
- 1/3 cup (80 ml) tamari or all-purpose soy sauce
- 1/2 cup (125 g) crunchy peanut butter
- 3 tbsp rice wine vinegar
- 2 tbsp honey or brown sugar
- 1 tbsp sesame oil
- 1 tsp freshly grated garlic
- 1 tsp freshly grated ginger
- 2–3 tbsp water
To Serve:
- 1 cup (140 g) edamame beans, thawed if frozen
- 1 carrot, grated or julienned
- 2 cups (150 g) shredded purple cabbage
- 1 cup (30 g) coriander (cilantro) leaves
- 2 spring onions (scallions), finely chopped
- Chilli oil, to drizzle (optional)
- 1/4 cup (40 g) crushed peanuts
- 2 tbsp white sesame seeds
- 1 lime, cut into wedges
Instructions
- Cook the pasta: Cook the pasta according to the packet instructions. Drain, rinse under cold water, and toss with sesame oil.
- Prepare the dressing: Whisk together tamari, peanut butter, rice wine vinegar, honey, sesame oil, garlic, and ginger. Thin with water.
- Combine ingredients: In a large bowl, mix pasta, carrot, cabbage, coriander, spring onion, and a portion of the dressing.
- Serve: Divide into bowls, drizzle with remaining dressing, top with peanuts and sesame seeds, and serve with lime wedges.
Notes
- Make ahead: Prepare components up to 3 days in advance. Add dressing as needed.
- Leftovers: Store dressed salad in the fridge for up to 2 days. Do not freeze.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 0mg
