Thai Veggie Noodle Salad

Thai Veggie Noodle Salad – serves 8

Here is a really delicious salad using fresh ingredients that can be made ahead of time and enjoyed at a summer concert or picnic.

Dressing

  • 2 tbs toasted sesame oil
  • ½ cup canned coconut milk, (freeze the remainder for future u
  • 1-2 garlic cloves
  • 3 tbs honey or agave
  • 2 tbs soy or shoyu sauce
  • 3 tbs fresh squeezed lime juice
  • 1 tsp sriracha or cayenne pepper
  • 1 tbs grated fresh ginger
  • ½ cup cashews or peanuts

Add all ingredients to food processor and process.

Salad

  • 1 lb soba noodles
  • 3 red bell peppers, julienned (sliced thin)
  • 4 cups peas or edamame (frozen works fine)
  • 1 ½  cups shredded carrots
  • ½ cup green onions, white part thinly chopped
  • 1 ½ cups roasted peanuts or cashews
  • 1 cup cilantro, coarsely chopped
  • 2 limes cut in wedges for garnish
  • ½ cup toasted nuts for garnish.

You can also add broccoli, cauliflower or chopped kale or spinach.

Make dressing, set aside. Cook pasta in a large pot of salted water. Check cooking directions, don’t overcook.  Drain pasta well, let it dry out a bit. Set aside.

Add all other ingredients to pasta along with dressing. Mix salad well, you will probably need to use your hands. Let chill a few hours to absorb flavors. Garnish with lime wedges and cashews. You can also add chicken, pork or shrimp.

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