Some people are allergic to peanuts, and some people just don’t like them. I’m one of the latter. I wanted to make an Asian Noodle Salad that did not involve peanut butter, but still had a nice nutty flavor. So here we are!
This pasta salad is satisfying, and great for any time of year. The ingredients are simple. And it’s easy to make. For a variation, add chili sauce to the dressing and kick it up a notch, or mix up the vegetables (maybe red peppers, red cabbage, shelled edamame, or broccoli?). Or for a gluten free alternative, use rice noodles or your favorite gluten free noodles.
Asian Almond Sesame Noodle Salad
Almond Sesame Dressing:
1/2 cup creamy almond butter
1/3 cup reduced sodium soy sauce
3 Tbsp sesame oil
3 Tbsp white wine vinegar
1 Tbsp maple syrup
½ tsp garlic powder
1 16 ounce package of thin spaghetti, prepared according to the directions on the box, rinsed thoroughly with cold water and thoroughly drained
3 scallions, sliced
1 cup fresh cilantro, coarsely chopped
2 cups shredded carrots
1 English cucumber, cut in half lengthwise and chopped
3 Tbsp toasted sesame seeds
1. In a large mixing bowl, whisk together everything listed under “Almond Sesame Dressing”. Then, add the noodles to the dressing, and toss until completely coated.
2. Mix in the vegetables and the toasted sesame seeds. Taste, and adjust seasonings, if needed (more vinegar? little more soy sauce? more maple syrup?). Serve immediately.