ASIAN PASTA SALAD WITH CREAMY COCONUT DRESSING
Ingredients
Salad
- 4 oz thin spaghetti
- 2 handfuls,or 40 fresh snow peas, trimmed and cut into small pieces
- 1/3 English cucumber sliced and cut into half moons
- 2 large handfuls fresh bean sprouts
- 1 cup thinly sliced carrot discs carrot shreds or grated carrots
- 6 green onions chopped
- 4 cups mixed salad greens like baby kale, spinach, romaine, torn into bite size pieces
- 2 oz salted peanuts
Creamy Coconut Dressing
- 1 container 5.3 oz. Greek coconut yogurt, like Chobani
- 1/3 cup smooth peanut butter
- 2 T sweet Asian chili sauce
- 1 T fresh lime juice
- 1 T brown sugar
- 2 T soy sauce
- 3 T rice vinegar
- 1/2 tsp minced garlic
- 1/4 tsp ginger paste optional
- 3 T milk
Instructions
Salad
- Fill a 3 qt sauce pan half way with water and add 1 T salt. Bring to boil and add spaghetti. Cover and turn burner off, but leave pan on burner while preparing the rest of the salad. Pasta will cook gently as burner cools down
- Rinse snow peas and microwave 1-2 minutes until just crisp tender. Cut in half.
- Drain pasta. Pour 3-4 heaping Tablespoons of dressing over warm pasta and toss to coat.
- Add salad greens, cucumber, snow peas, green onions, carrots, and peanuts. Toss to combine. Add more dressing if desired. Serve salad with additional dressing and peanuts on the side.
Creamy Coconut Dressing
- Place peanut butter in a pint jar and microwave for 1-2 minutes until it begins to melt. Add remaining ingredients and shake well. Stir with a spoon until smooth. Refrigerate until serving and stir again before adding to salad. Makes about 1 1/4 cups. Keep in refrigerator for up to a week.
Notes
Variations:
Add chicken or shrimp if desired
or eliminate the pasta and serve with just greens and vegetables