If your kids love peanut butter like mine, here is a sure fire way to get more fiber and veggies into their diet. Or your own for that matter! This is a great salad to use your imagination with. Use whatever veggies are your favorites. It keeps well in the fridge, so you’ll have some leftover for another meal.
- ½ cup peanut butter
- ¼ cup rice wine vinegar
- ½ cup low-sodium soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon toasted Sesame Oil
- 2 tablespoons Canola oil
- Juice of one lime (about 3 tablespoons)
- 1 heaping tablespoon honey
- 1 tablespoon Asian sweet chili sauce
- 1 clove garlic, minced (1/2 teaspoon)
- 1 pound whole wheat spaghetti
- 1 (10 ounce) bag coleslaw mix
- 1 large red pepper, thinly sliced into matchsticks
- 5 green onions, sliced
- ½ cup rough chopped cilantro, not packed
- ½ cup dry roasted peanuts, rough chopped
- Additional chopped cilantro
- 2 tablespoons toasted Sesame seeds (Toast in 350 degree oven for about 5 minutes.)
- Combine all the dressing ingredients in a small bowl and whisk to combine.
- If dressing is too thick, add a little hot water to thin.
- Set aside to allow the flavors to blend while you assemble the salad.
- Boil the spaghetti noodles according to package instructions, drain and rinse with cold water. In a large bowl combine the drained and rinsed spaghetti noodles with the coleslaw mix, sliced red pepper, green onions, and cilantro.
- Toss with the dressing.
- Garnish as desired and serve.
- This makes a rather large batch.
- I use the peanuts and sesame seeds as garnish on top so they don't get "soft" in the salad. I just sprinkle some on top of the individual servings.
- This is also delicious with some chopped apple in it. Again, I only add it to the portion we will definitely eat because it doesn't save well.
Linked to the following great parties:
Miz Helen’s Country Cottage Full Plate Thursday
Food Done Light Thursday’s Treasures
Everyday Mom’s Meals Church Supper
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