It’s National Peanut Month! Celebrate with this easy-peasy Thai Spaghetti Salad with Peanuts – it’s an All American Potluck dish. Make it as spicy as you desire by increasing the amount of cayenne or your preferred red chile powder. Make it for your Easter Potluck!
The type of pasta you use is up to your preference. My hubby does not like fideo or angel hair for this dish, so I use regular spaghetti. Cook the spaghetti al dente because it will soak up some of the dressing.
INGREDIENTS
- 8 ounces spaghetti, broken in half, cooked in plenty of salted water to al dente and rinsed well with cold water
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1 bunch (about 6-8) green onions, thinly sliced
- 1/2 cup roasted peanuts
- 2 Tbsp sesame seeds
- 1 handful cilantro leaves, chopped
- 1 handful basil leaves, thinly sliced
DRESSING
- 1/4 cup rice vinegar
- 2 Tbsp vegetable oil
- 2 heaping Tbsp smooth peanut butter
- 1 clove garlic, minced
- 1/2 tsp cayenne pepper
- salt to taste
INSTRUCTIONS
- To make the dressing put all the ingredients in a small bowl and use an immersion blender or whisk to process into an emulsified dressing. Thin with more oil or vinegar to taste, if necessary.
- Put the salad ingredients in a large bowl and toss with the dressing.
You’re gonna love this!
