Asian Noodle Salad with Broccoli Slaw & Creamy Peanut Sauce.

  • 1 (12 oz) pkg
    broccoli slaw
  • 1 small bunch
    cilantro
  • 2 cloves
    garlic
  • 12 oz
    gluten-free spaghetti pasta
  • 1
    lime
  • ½ cup
    peanuts, roasted unsalted
  •  
    crushed red pepper
  •  
    honey
  •  
    natural peanut butter
  •  
    rice vinegar
  •  
    salt
  •  
    tamari soy sauce
  •  
    toasted sesame oil
  • 1
    Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.
    about 14 cups water
    2 tbsp salt
    12 oz (1 quarter coin = 2 oz) gluten-free spaghetti pasta
  • 2
    Peel and mince garlic. In a medium bowl, prepare sauce by whisking together garlic, water, peanut butter, vinegar, soy sauce, honey, oil, and pepper.
    2 cloves garlic
    4 tbsp warm water
    8 tbsp natural peanut butter
    2 tbsp rice vinegar
    2 tbsp gluten-free soy sauce
    1 tbsp honey
    1 tbsp toasted sesame oil
    ¼ tsp crushed red pepper
  • 3
    Toss broccoli slaw into a large bowl. Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add to bowl.
    1 (12 oz) pkg broccoli slaw
    1 small bunch cilantro
  • 4
    Wash and cut lime into wedges. Roughly chop peanuts.
    1 lime
    ½ cup peanuts, roasted unsalted 
  • 5
    Drain pasta in a colander and rinse under cold water. Shake to drain excess liquid, then add to bowl with broccoli slaw.
  • 6
    Pour peanut sauce over top and toss to coat.
  • 7
    To serve, place noodles in a bowl and garnish with peanuts and lime wedges. Enjoy!