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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A unique salad that packs a punch. If you like oriental salads try this. If you don't like oriental salads try this. It's different and delicious. I did fail to mention this does not keep. After reading the review, I have added this one correction. My apologies to the chef who gave it a try. Ingredients:
2 large cucumbers, seeded and sliced |
1 cup low sodium soy sauce |
1/2 cup coconut milk |
1/2 cup rice wine vinegar |
1/2 cup smooth peanut butter |
2 tablespoons garlic powder |
1 tablespoon onion powder |
1 tablespoon ginger |
1 teaspoon sesame oil |
1 teaspoon crushed red pepper flakes |
16 ounces angel hair pasta, cooked |
8 ounces shredded carrots |
6 green onions, chopped |
2 tablespoons crushed peanuts |
Directions:
1. In a large bowl whisk together: soy sauce, milk, vinegar, peanut butter, garlic, onion, ginger, oil, and red pepper flakes.
2. Add pasta, toss to coat.
3. Add vegetables, toss well to incorporate.
4. Sprinkle crushed peanut on top for garnish.
5. Serve immediately or chil to serve.
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