Peanut Noodle and Cabbage Salad
from Tiffany at eatathomecooks.com
Servings: 3 to 4
Calories: 490kcal
Ingredients
- 4 oz. whole wheat spaghetti broken in half
- ½ head cabbage shredded
- 4 carrots peeled and diced
- ½ bunch green onions sliced thin
- ¼ cup chopped peanuts
- 1 Tbs. cilantro chopped
- ¼ cup peanut butter
- 1½ Tbs. rice wine vinegar
- 1½ Tbs. sesame oil
- 1½ Tbs. tamari
- 1 Tbs. maple syrup
- 1½ Tbs. grated ginger
- 1 clove 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: 3to 4 | Calories: 490kcal | Carbohydrates: 57g | Protein: 18g | Fat: 25g | Saturated Fat: 4g | Sodium: 692mg | Potassium: 877mg | Fiber: 9g | Sugar: 15g | Vitamin A: 13756IU | Vitamin C: 61mg | Calcium: 132mg | Iron: 3mg