Ingredients:

  • 8 oz (225 g) spaghetti or linguine, uncooked
  • 1 cup (150 g) bell peppers, thinly sliced (various colors)
  • 1 cup (150 g) cucumber, diced
  • 1 cup (130 g) shredded carrots
  • 5 green onions, chopped
  • ½ cup (75 g) peanuts, roughly chopped (unsalted preferred)
  • ¼ cup (60 ml) creamy peanut butter
  • 2 tablespoons (30 ml) soy sauce
  • 1 tablespoon (15 ml) rice vinegar
  • 1 tablespoon (15 ml) sesame oil
  • 1-2 teaspoons (5-10 ml) honey or maple syrup (adjust for sweetness)
  • Water as needed to achieve desired consistency

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente.
  2. Drain and rinse under cold water to stop the cooking process. Set aside.
  3. While the pasta is cooking, chop bell peppers, cucumber, carrots, and green onions. Place chopped veggies in a large mixing bowl.
  4. In a separate bowl, combine peanut butter, soy sauce, rice vinegar, sesame oil, and honey/maple syrup. Whisk until smooth, adding water as necessary to reach a pourable consistency.
  5. Once the pasta is cool, add it to the bowl with the veggies. Pour the peanut dressing over the salad and toss until well combined.
  6. Cover the bowl and let it chill in the refrigerator for at least 30 minutes before serving.
  7. Garnish with chopped peanuts before serving. Enjoy!