This peanut butter based salad makes a perfect summer meal! I usually make it a day in advance and let it chill overnight before serving, but you can also make it a few hours before you serve it. It is delicious either way.
What you need
For peanut dressing:
1/2 cup smooth peanut butter (I get low-sodium & reduced fat)
1/4 cup soy sauce (low sodium)
1/3 cup warm water
1 tablespoon chopped fresh ginger
1 medium garlic clove, chopped
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon red pepper flakes, hot sauce or chili paste
Mix these ingredients in a blender until smooth and set aside.
I like to use Udon noodles, but you can also use Soba or even thin linguini or spaghetti (it is entirely your choice). Cook pasta and put aside.
4-5 scallions, thinly sliced
1 medium red pepper, cut into small pieces
1 medium yellow pepper, cut into small pieces
half of one cucumber, cut into small pieces
1 carrot, sliced thinly with a potato peeler
Chop veggies and toss in large bowl.
I like to make this salad by adding fried tofu. If you want to add tofu, all you have to do is get one extra firm tofu container, cut it into small squares and deep fry it until crispy.
Add noodles to the same bowl where you placed your veggies, add the tofu and finally add the dressing - gently mix all together and refrigerate. You can eat the leftovers for up to 2 days. This is a really tasty and refreshing salad!!!