Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Print Recipe
Add to Collection
Go to Collections
No ratings yet
Peanut Noodle and Cabbage Salad
from Tiffany at eatathomecooks.com
Prep Time
20
mins
Cook Time
10
mins
Total Time
30
mins
Servings:
6
to 8
Calories:
489
kcal
Ingredients
8
oz.
whole wheat spaghetti
broken in half
1
cabbage
shredded
8
carrots
peeled and diced
1
bunch
green onions
sliced thin
½
cup
chopped peanuts
2
Tbs.
cilantro
chopped
½
cup
peanut butter
3
Tbs.
rice wine vinegar
3
Tbs.
sesame oil
3
Tbs.
tamari
2
Tbs.
maple syrup
1
Tbs.
grated ginger
2
cloves
garlic
crushed
Instructions
Cook the spaghetti according to the package directions.
Drain and run under cool water to stop the cooking process and cool the noodles.
In a large bowl, combine the spaghetti, cabbage, carrots, green onions, peanuts and cilantro.
Stir together the remaining ingredients to make a dressing.
Pour over the spaghetti and vegetables and toss to coat.
Notes
Note: This salad holds up well in the refrigerator for a couple of days. It’s good to make ahead or pack for picnics.
Nutrition
Serving:
6
to 8
|
Calories:
489
kcal
|
Carbohydrates:
57
g
|
Protein:
18
g
|
Fat:
25
g
|
Saturated Fat:
4
g
|
Sodium:
692
mg
|
Potassium:
874
mg
|
Fiber:
9
g
|
Sugar:
15
g
|
Vitamin A:
13785
IU
|
Vitamin C:
61
mg
|
Calcium:
138
mg
|
Iron:
3
mg