Serves 6
The hint of sesame oil complements the flavor of the peanut butter in this satisfying salad that makes a great make-ahead meal. Linguine noodles are used because they are sturdy and easy to find, but if you prefer, substitute Asian noodles. If you want to bulk up the protein, add 8 ounces of baked diced tofu. To make this gluten-free, use rice noodles or other gluten-free noodles. For soy-free, replace the tamari with coconut aminos.
Gluten-Free Option
Soy-Free Option
1/2 cup peanut butter
4 teaspoons wheat-free tamari
2 tablespoons rice vinegar
1/4 teaspoon cayenne, or to taste
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 cup water
8 ounces linguine or rice noodles
1 tablespoon toasted sesame oil
1 large carrot, shredded
1 red bell pepper, cut into matchstick julienne strips
3 scallions, thinly sliced
1/4 cup roasted peanuts or cashews
In a medium bowl, combine the peanut butter, tamari, vinegar, cayenne, garlic, and ginger, stirring to blend well. Add the water (up to 1/2 cup) to make a thick sauce. Set aside.
Cook the noodles in a large pot of boiling water according to package directions. Drain and rinse under cold water and transfer to a large bowl. Toss with the sesame oil to coat.
Add the carrot, bell pepper, and scallions to the bowl with the noodles. Add the reserved peanut sauce to coat, tossing gently to combine. Refrigerate for 30 minutes before serving. Garnish with peanuts just before serving.