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:

1. Mix all dressing ingredients in a medium sized bowl
2. Adjust the amount of hot sauce and agave to taste and set aside
3. Place the cabbage, carrot and edamame in a large bowl
4. 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)
5. Drain the noodles and rinse them with cool water
6. Add the cooked noodles into the cabbage mixture
7. Top the cabbage and noodle mixture with the desired amount of peanut dressing
8. Plate each portion of the salad and top the servings with a generous amount of fresh cilantro and peanut pieces
9. 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