Description
A delicious and refreshing Asian noodle salad with broccoli slaw, carrots, and a creamy peanut dressing.
Ingredients
Scale
- 8 ounces long thin whole wheat pasta noodles
- 24 ounces Mann’s Broccoli Cole Slaw (2 12-ounce bags)
- 4 ounces grated carrots
- 1/4 cup extra-virgin olive oil
- 1/4 cup rice vinegar
- 3 tablespoons honey
- 3 tablespoons creamy peanut butter
- 2 tablespoons low-sodium soy sauce (gluten free if needed)
- 1 tablespoon Sriracha pepper sauce (or garlic chile sauce, plus additional to taste)
- 1 tablespoon minced fresh ginger
- 2 teaspoons minced garlic (about 4 cloves)
- 3/4 cup roasted unsalted peanuts (roughly chopped)
- 3/4 cup fresh cilantro (finely chopped)
Instructions
- Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl.
- Add the broccoli cole slaw and carrots.
- While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriracha, ginger, and garlic.
- Pour over the noodle mixture and toss to combine.
- Add the peanuts and cilantro and toss once more.
- Serve chilled or at room temperature with additional Sriracha sauce as desired.
Notes
- Adjust the amount of Sriracha to your desired spice level.
- This salad can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: no-cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 6g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg