Description
A refreshing and colorful dish featuring angel hair pasta tossed with crunchy veggies and a creamy peanut dressing.
Ingredients
Scale
- 8 ounces angel hair pasta
- 1 cup bell peppers, thinly sliced (any color)
- 1 cup cucumber, julienned
- 1 cup carrots, shredded
- 1 cup red cabbage, shredded
- 1/4 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup
- 1 tablespoon sesame oil
- 1–2 teaspoons sriracha (optional, for heat)
- 1/4 cup water (to thin the dressing)
Instructions
- Cook the angel hair pasta according to package instructions. Drain and rinse under cold water to cool. Set aside.
- In a large bowl, combine the cooked pasta, bell peppers, cucumber, carrots, red cabbage, green onions, and cilantro. Toss gently to mix.
- In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, and sriracha (if using). Gradually add water until the dressing reaches your desired consistency.
- Pour the peanut dressing over the pasta and vegetables. Toss until everything is well coated.
- Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
- Serve cold and enjoy!
Notes
- For added protein, consider adding grilled chicken, shrimp, or tofu to the dish.
- Substitute the peanut butter with almond butter or sunflower seed butter for a different flavor or to accommodate nut allergies.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Chilled
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg