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Thai Peanut Salad

Thai Peanut Salad combines tender pasta, crisp veggies, fresh herbs, and a creamy peanut dressing with a hint of spice. Perfect for meal prep, picnics, or a light lunch, this colorful salad delivers bold flavors and satisfying textures in every bite
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Ingredients
  

Peanut Dressing:

  • 1/2 cup smooth peanut butter
  • 2 cloves garlic minced
  • Juice of 1/2 lime
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon seasoned rice vinegar
  • 2 teaspoons grated fresh ginger
  • ¼ cup toasted sesame oil
  • 2 teaspoons sriracha
  • ¾ cup warm water
  • ¼ cup Apricot preserves
  • ¾ teaspoon salt

Salad

  • 1 lb. fusilli or rotini pasta
  • 2 cups thinly shredded red cabbage
  • 2 large carrots peeled and grated
  • 1 red bell pepper thinly sliced
  • 1 cucumber cut into half-moons and thinly sliced
  • 2 scallions thinly sliced
  • ½ cup roasted unsalted peanuts crushed
  • 1/4 cup packed fresh cilantro chopped

Instructions
 

Dressing:

  • Add everything to a blender and blend until smooth and creamy.

Salad:

  • Cook pasta according to package instructions. Drain, set aside to cool.
  • Add the cooled pasta, cabbage, carrots, pepper, cucumber, scallions, peanuts, cilantro, and all of the peanut dressing to a large bowl. Mix to combine.
  • Chill for 3 hours or overnight before serving. Garnish servings with more crushed peanuts and sliced scallions.
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