Select a size: | | | |
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- FOR THE SALAD:
- 1 cup Julienne Red Or Yellow Pepper
- 1 cup Shredded Or Julienne Carrots
- 1 cup Shredded Zucchini
- ½ cups Finely Chopped Broccoli
- ½ cups Chopped Green Onions
- 1 cup Chopped Or Shredded Cooked Chicken Breast
- 8 ounces, weight Cooked Soba Or Whole Grain Linguine Noodles
- Fresh Basil And Cilantro, For Garnish
- FOR THE DRESSING:
- 5 Tablespoons Soy Sauce
- 2 Tablespoons Water
- 2 Tablespoons Peanut Butter
- 2 Tablespoons Canola Oil
- 1 Tablespoon Vinegar
- ½ Tablespoons Honey
- 1 Tablespoon Fresh Ginger
- 1 clove Garlic
- 1 teaspoon Sugar
- 1 whole Red Thai Chili Pepper, Seeds And Ribs Removed
- ⅓ cups Peanuts
Preparation Instructions
Combine salad ingredients in a large bowl.
Puree dressing ingredients (except peanuts) in a food processor until smooth and creamy. Add peanuts last and process until just finely chopped. Pour over salad and toss well.
Top individual servings with fresh basil and cilantro!
Store in the refrigerator for up to 4 days.
(Recipe adapted from Food Nouveau.)
