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–+ servings

Pasta Salad With Peanut Butter Dressing

Course: Main Course, Salads
Cuisine: Asian, Vegan
Diet: Egg Free, Dairy Free, Vegan, Vegetarian
Time: Max 20 min
Calories: Above 650 kcal
Type: meal plan recipes
Diet: dairy-free, egg-free, vegan
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 people
Calories: 600kcal
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US Customary - Metric

Ingredients

  • 5 oz (150 g) pasta (5oz = 150g)
  • 1 small salad mix (lettuce, red cabbage, purple kale, carrot all go great)
  • 3 tbsp (2 tbsp) peanut butter
  • 3 tbsp (2 tbsp) soy sauce
  • 3 tbsp (2 tbsp) maple syrup (or honey if that's fine with you)
  • 3 tbsp (2 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 (1 small dash) 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.
  • Rinse, then chop or rip the salad, peel and grate the carrots and chuck in large bowl.
  • Mix the peanut butter, soy sauce, maple syrup (or honey) and vinegar together well in a small bowl.
  • Add the ginger and garlic.
  • Add a spot of water to thin the sauce (just a little!) and stir well.
  • Roughly chop the peanuts. Then roast them on medium heat until lightly brown. No oil necessary!
  • Drain the pasta and throw in with salad.
  • Add the sauce, mix up and voilà! Serve with lime and coriander/cilantro.

Video

Nutrition

Serving: 359g | Calories: 600kcal | Carbohydrates: 86g | Protein: 21g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 1533mg | Potassium: 563mg | Fiber: 6g | Sugar: 23g | Vitamin A: 23IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 3mg