I like this condiment for a cold summer salad. Prepare 2 cups of your favorite noodles and 3 cups vegetables. For the salad below, bring salted pasta water to a boil, then added edamame, carrots, and snap peas to blanch. Remove vegetables with a slotted spoon and add pasta to boiling water. Toss drained pasta with dressing while it’s still hot; stir in blanched vegetables, plus one cubed cucumber, once the pasta has cooled. Garnish with peanuts and cilantro leaves.
Chili-lime Peanut Dressing
- 4 tablespoons organic, unsweetened peanut butter
- grated rind and juice of one lime
- 2 inch round of ginger, grated
- 2 tbsp. soy sauce
- 2 tbsp. thai red chili paste
- 1 tbsp. brown sugar
- 1 tsp. salt
Whisk ingredients together and season to taste. You can double the volume of the recipe and make a creamy version of this dressing by adding 2-4 tbsp. organic mayonnaise.