0/5
(0 Votes)
Ingredients
- For the Salad:
- 1 cup julienne red or yellow pepper
- 1 cup shredded or julienne carrots
- 1 cup shredded zucchini
- 1/2 cups finely chopped broccoli
- 1/2 cups chopped green onions (optional)
- 1 cup chopped cooked chicken breast (or leftover beef)
- 8 ounces cooked Soba or whole wheat linguine
- Fresh basil and cilantro, for garnish
- For the Dressing:
- 5 tablespoons Soy Sauce
- 2 tablespoons Water
- 3 tablespoons Peanut Butter
- 2 tablespoons Canola Oil
- 1 tablespoons Mirin
- 1/2 tablespoons Honey
- 1 tablespoons Fresh Ginger
- 1 clove Garlic
- 1 teaspoon Sugar
- 1 whole Thai Red Chili Pepper, seeds and ribs removed (optional)
- 1/3 cups peanuts
Preparation
Step 1
Combine salad ingredients in a large bowl.
Puree dressing ingredients (except peanuts) in a food processor until smooth and creamy. Add peanuts last and process until just finely chopped. Pour over salad and toss well.
Top individual servings with fresh basil and cilantro.
Store in the refrigerator for up to 4 days.