Cabbage Carrot +Greens Penne Noodle Salad with Peanut Dressing
A fresh blend of flavours combined with healthy, protein packed Chickapea +Greens noodles make for a deliciously filling lunch or the perfect side dish as the weather warms. This gluten-free, vegan meal is crunchy and a wonderful balance between salty, sweet and tangy.
Cabbage Carrot +Greens Penne Noodle Salad with Peanut Dressing
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Course: Lunch
- Cuisine: Asian
- Servings: 6-8
Salad Ingredients:
- 1 Package Chickapea +Greens Penne
- 2 Tbsp table salt (for boiling pasta)
- 3 cups purple cabbage, shredded
- 2 cups carrot, grated
- 2 cups edamame, cooked and shelled
- ¼ cilantro
- ¼ cup peanut pieces
Dressing Ingredients:
- ½ cup creamy peanut butter
- ¼ cup fresh lime juice
- 3 Tbsp Tamari
- 2 Tbsp rice wine vinegar
- 2-3 Tbsp agave syrup
- 2 tsp sesame oil
- 3 tsp ginger powder
- 3 tsp garlic powder
- Hot sauce to taste
Instructions:
- Mix all dressing ingredients in a medium sized bowl
- Adjust the amount of hot sauce and agave to taste and set aside
- Place the cabbage, carrot and edamame in a large bowl
- Prepare the Chickapea +Greens Penne to package specifications, (heat 16 cups of water and 2 Tbsp of salt in a large pot over high heat until boiling. Add pasta to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes)
- Drain the noodles and rinse them with cool water
- Add the cooked noodles into the cabbage mixture
- Top the cabbage and noodle mixture with the desired amount of peanut dressing
- Plate each portion of the salad and top the servings with a generous amount of fresh cilantro and peanut pieces
- Enjoy!
Recipe notes:
- Pre-sliced purple and green cabbage mixture can be substituted for fresh purple cabbage
- This salad can be served at room temperature or cold
- Unused peanut dressing can be stored in a covered container in the refrigerator for 3-4 days and used as a dipping sauce or dressing