With the summer fast approaching I am thrilled to pull out some of my old favorite salad recipes and start to share them on this blog. Most of these I have had in my repertoire for more than ten years. I tend to bring them to barbeques or make a batch for myself to have as lunch for a few days.
This recipe in particular I remember making a similar version my first year of college. With that being said, I have since added more unique (read: expensive to a college student) ingredients. It’s really a rather cheap meal if you leave out some of these, and I think it’s pretty kid friendly too.
1 box Whole Grain angel hair pasta
1 cup shredded cabbage (about ½ a small package)
1 cup chopped pea pods
½ a bunch of cilantro, chopped
1 red pepper diced
2 green onions chopped
1 tablespoon toasted sesame seeds (for garnishing)
1/8 teaspoon salt (to your taste)
Dressing: 3 tablespoons dark sesame oil
3 tablespoons soy sauce (light)
2 tablespoons rice wine vinegar
2 tablespoons of sugar
1 tablespoon peanut butter
cayenne pepper ( start with a pinch and add to your liking)
1/2 tsp garlic powder
1. Start by cooking the pasta, this takes about 8-9 minutes, but really just follow the directions on the box. When it is done drain it, and rinse it in cool water for 1 minute.
2. Set the pasta aside to let it cool before adding it to the dressing otherwise all of the dressing will soak into the pasta and the dish will become dry.
3. In a small microwave-safe dish melt the peanut butter for about 15 -30 seconds, until it is the consistency of honey.
4. In a large serving bowl stir together all of the dressing ingredients.
5. Once the pasta is cooled toss it in the dressing and add all of the other ingredients. At this point check for salt and add a couple of pinches to your taste. Also, sprinkle the sesame seeds on top before serving.