Easy Pasta Salad With An Exquisite Peanut Butter Dressing (15 Min, Vegan)
- Updated on Jul 24, 2014
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The best peanut butter salad in the world
Liven up your salads with this so-tasty-it-must-be-tried-to-be-believed salad containing all the vitaminy goodness you’d expect from carrot, red cabbage and lettuce but with added energy from the pasta, and taste and protein from peanuts.
Perfect for that extra boost before sports or helping to rebuild those weary muscles. Try just it once and you’ll be hooked!*
*you won’t actually get hooked as it’s not addictive, but it does taste ridiculously good!
Health Benefits – Pasta Salad with an Exquisite Peanut Butter Dressing
The Salad is also good for you. Our bodies are amazing and complex machines that need a little bit of everything to run as well as they should.
- High in vitamin B6, mostly found in meat, poultry or fish, but also in nuts and legumes like peanuts: You need it to keep your skin healthy and it helps against depression (IOM).
- High in fiber through peanuts and whole grain pasta.
Eating more of it will help you to protect yourself better against the three biggest killers of humanity: diabetes, heart disease and cancer (Harvard). - Fairly high in protein: noodles and peanuts. Beef up those muscles…without beef.
- Make sure you get a colorful salad mix (eg. with carrots, red cabbage, lettuce) to get some more vitamins and minerals.
Ingredients
- 5 oz pasta (5oz = 150g)
- 1 small salad mix (lettuce, red cabbage, purple kale, carrot all go great)
- 3 tbsp peanut butter
- 3 tbsp soy sauce
- 3 tbsp maple syrup (or honey if that’s fine with you)
- 3 tbsp vinegar (malt or white are fine)
- ½ thumb ginger, fresh (chopped or grated, dried is fine too)
- 1 clove garlic (chopped, dried is fine too)
- 2-3 tbsp water
- 1 small handful peanuts (roasted)
Optional
- a few sprigs cilantro/coriander, fresh (for garnish)
- 1 lime (for garnish)
Instructions
- Get the pasta cooking away.5 oz pasta
- Rinse, then chop or rip the salad, peel and grate the carrots and chuck in large bowl.1 small salad mix
- Mix the peanut butter, soy sauce, maple syrup (or honey) and vinegar together well in a small bowl.3 tbsp peanut butter, 3 tbsp soy sauce, 3 tbsp maple syrup, 3 tbsp vinegar
- Add the ginger and garlic.½ thumb ginger, fresh, 1 clove garlic
- Add a spot of water to thin the sauce (just a little!) and stir well.2-3 tbsp water
- Roughly chop the peanuts. Then roast them on medium heat until lightly brown. No oil necessary!1 small handful peanuts
- Drain the pasta and throw in with salad.
- Add the sauce, mix up and voilà! Serve with lime and coriander/cilantro.a few sprigs cilantro/coriander, fresh, 1 lime
NOTES
Nutrition
Comments
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26 comments
I guess that’s 2 to 3 tablespoons of water not 23!
Thanks
Lol oh dear, well spotted Patricia! Yes, have changed, thank you!
I found this recipe the other day and gave a try – absolutely delicious! And so simple Didn’t stick to it exactly, but the recipe allows for some flexibility with the ingredients which is great. Will definitely make it again. Perfect for lunch on campus
Awesome, really glad you enjoyed it! Thanks for writing, and yes deffo a good one to take with!
OMG this was amazing! I’ve been struggling to find quick vegetarian meals. I already had frozen spaghetti and a bag of coleslaw so this took me 5 minutes to prepare!!! I added endive beans for extra veggies 🙂 I may just have this once a week.
Awesome! Really happy to hear it, Jodi :). I think once a week sounds like a very good idea. Veggie meals all the way!
Looks interesting. I was really lazy the other day and just mixed chunky peanut butter with Caesar dressing and some mango hot sauce. Mashed it into an avocado and tossed with chunks of cucumber. Mighty fine.
Haha yes, it’s funny what you can throw together when in the mood. I guess that’s how many great recipe get created! 😀
Umm did you say that Jamie Oliver is Asian?? Because… no.
Umm did we say that?