Description
A refreshing and savory cold noodle salad featuring whole wheat pasta, broccoli slaw, 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
- This salad is best served chilled or at room temperature.
- Feel free to adjust the level of spiciness by adding more or less Sriracha sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold
- Cuisine: American
Nutrition
- Serving Size: 1 serving