Vegan Spaghetti Squash Noodle Salad With Peanut Sauce Food
PEANUT NOODLE PASTA SALAD RECIPE BY TASTY
Here's what you need: creamy peanut butter, soy sauce, rice vinegar, sesame oil, sriracha sauce, ginger, garlic, brown sugar, water, salt, whole grain linguine, large carrots, cucumbers, red bell pepper, yellow bell pepper, green onions, chopped fresh cilantro, peanuts
Provided by Tasty
Categories Sides
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
- Combine pasta with the sliced vegetables in a large bowl.
- Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
- Enjoy!
Nutrition Facts : Calories 257 calories, Carbohydrate 28 grams, Fat 14 grams, Fiber 3 grams, Protein 8 grams, Sugar 11 grams
VEGAN SPAGHETTI SQUASH NOODLE SALAD WITH PEANUT SAUCE
Savory 'noodles' with fresh crunchy vegetables and peanuts for a light, but filling vegan meal. Clean-eating at its best.
Provided by Karen Barris Calabro
Categories Vegetable Salads
Time 46m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, on a baking sheet.
- Bake in the preheated oven until squash is tender, about 30 minutes. Cool until easily handled.
- Combine peanut butter, tamari, agave syrup, sea salt, ginger, and garlic in a microwave-safe bowl; heat in microwave until sauce is smooth, about 1 minute. Stir lime juice and sriracha into sauce.
- Shred squash into a large bowl using a fork or your fingers. Add cabbage, broccoli, cucumber, carrot, scallions, and mint; drizzle peanut sauce over mixture and toss to coat. Top salad with peanuts.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 17.9 g, Fat 15.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 3 g, Sodium 834.3 mg, Sugar 5.8 g
VEGAN SPAGHETTI SQUASH NOODLE SALAD WITH PEANUT SAUCE
Savory 'noodles' with fresh crunchy vegetables and peanuts for a light, but filling vegan meal. Clean-eating at its best.
Provided by Karen Barris Calabro
Categories Vegetable Salads
Time 46m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place squash, cut-side down, on a baking sheet.
- Bake in the preheated oven until squash is tender, about 30 minutes. Cool until easily handled.
- Combine peanut butter, tamari, agave syrup, sea salt, ginger, and garlic in a microwave-safe bowl; heat in microwave until sauce is smooth, about 1 minute. Stir lime juice and sriracha into sauce.
- Shred squash into a large bowl using a fork or your fingers. Add cabbage, broccoli, cucumber, carrot, scallions, and mint; drizzle peanut sauce over mixture and toss to coat. Top salad with peanuts.
Nutrition Facts : Calories 234.6 calories, Carbohydrate 17.9 g, Fat 15.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 3 g, Sodium 834.3 mg, Sugar 5.8 g
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