Asian Noodle Salad with Broccoli Slaw & Creamy Peanut Sauce.

  • ½ (340 g) pkg
    broccoli slaw
  • ½ small bunch
    cilantro
  • 1 clove
    garlic
  • 170 g
    gluten-free spaghetti pasta
  • ½
    lime
  • ¼ cup
    peanuts, roasted unsalted
  •  
    crushed red pepper
  •  
    honey
  •  
    natural peanut butter
  •  
    rice vinegar
  •  
    salt
  •  
    tamari soy sauce
  •  
    toasted sesame oil
  • 1
    Fill a medium saucepan 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 7 cups water
    1 tbsp salt
    170 g (1 quarter coin = 56 g) gluten-free spaghetti pasta
  • 2
    Peel and mince garlic. In a small bowl, prepare sauce by whisking together garlic, water, peanut butter, vinegar, soy sauce, honey, oil, and pepper.
    1 clove garlic
    2 tbsp warm water
    4 tbsp natural peanut butter
    1 tbsp rice vinegar
    1 tbsp gluten-free soy sauce
    ½ tbsp honey
    ½ tbsp toasted sesame oil
    ⅛ 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.
    ½ (340 g) pkg broccoli slaw
    ½ small bunch cilantro
  • 4
    Wash and cut lime into wedges. Roughly chop peanuts.
    ½ lime
    ¼ 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!