Vegan Thai Noodle Salad with Peanut Sauce
Ingredients
- 5 cups chickpea pasta (500 g/17.6 oz)
- pinch sea salt
- 1-2 tbsp sesame oil (30 ml)
- 1 cup purple cabbage, shredded (100 g)
- 1 cup carrots, grated (110 g)
- 1 cup cucumber, chopped (100 g)
- 4 green onions, chopped
- 1/3 cup peanuts, chopped (55 g)
- 1/3 cup cilantro, chopped (8 g)
Preparation
In a large pot bring water to boil. Add a generous pinch of sea salt and pour in pasta. Cook chickpea pasta until just al-dente (about 3 minutes. Pasta will continue to cook as it cools). 2. Strain pasta and rinse with cold water. Place back in pot, drizzle with sesame oil and stir gently. Cover with a tea towel and let cool
In a large mixing bowl add shredded cabbage, carrots, chopped cucumber, and onions. Add cooked pasta
For the Thai peanut sauce: 1/4 cup + 2 tbsp all-natural peanut butter (90 ml), 1/4 cup water (60 ml), 3 tbsp rice vinegar (45 ml), 2 tbsp tamari (30 ml), 2 tbsp maple syrup (30 ml), 1 tbsp sesame oil (15 ml)1 clove garlic, finely chopped, 1/4 tsp cayenne pepper
Prepare peanut sauce in a small bowl by whisking together peanut butter, water, rice vinegar, tamari, maple syrup, sesame oil, garlic and cayenne
Pour peanut sauce over pasta salad and mix gently to combine. Sprinkle with green onion, peanuts, and cilantro. Mix again