Chilled Peanut Noodle Salad

A pasta salad recipe two weeks in a row??? Who do I think I am???

We are currently in the peak of summer and my basil and mint are bursting at the seams! This recipe is a great way to make a dent in the herbs that you have available. It is fresh, crunchy, spicy - basically it hits all the notes. This easy, make-ahead side dish is perfect for a potluck or as leftovers for lunch throughout the week. You can make this with spaghetti noodles, but I think any classic pasta salad noodle would be awesome in this recipe.

Ingredients

For the peanut sauce

• 1/4 cup smooth peanut butter

• 2 cloves garlic, grated

• 2 tbsp. grated ginger

• Juice from 1 lime

• 1 tsp. toasted sesame oil

• 1 tsp. rice vinegar

• 2 tbsp. coconut aminos or soy sauce

• 1 tsp. honey

• 3 tsp. sriracha

For the salad

• 1/2 lb. dried spaghetti noodles

• 1 tsp. toasted sesame oil

• 1 1/2 cups thinly sliced red cabbage

• 1 cup grated carrot

• 1 red bell pepper, thinly sliced

• 1/2 cup thinly sliced green onions, plus more for topping

• 1/4 cup chopped fresh basil

• 1/4 cup chopped fresh mint

• 1/4 cup chopped fresh cilantro

• 1 , jalapeño thinly sliced (optional)

• 1/2 cup chopped salted peanuts (for garnish)

• Sriracha (for garnish)

Recipe

1. Boil noodles in heavily salted water until al dente. Use the cooking instructions on the package of pasta to help you determine the time. Mine took about 7 minutes. Drain pasta in a colander and rinse with cold water to remove excess starch. Transfer to a large bowl and toss the noodles with 1 tsp. toasted sesame oil.

2. To make the dressing, whisk the peanut butter, garlic, ginger, lime juice, toasted sesame oil, rice vinegar, coconut aminos, honey, and sriracha. Taste for seasoning. Pour the dressing over the noodles and gently toss to combine.

3. Add the cabbage, carrot, red bell pepper, green onions, basil, mint, cilantro, and sliced jalapeño. Gently toss to combine.

4. Transfer the noodle salad to the refrigerator and allow to chill for at least one hour.

5. Before serving, top with 1/2 cup chopped peanuts, additional sliced green onions, and sriracha for serving.