I am a little addicted to peanut sauce. I was using bottled peanut sauce (most grocery stores carry it in the asian section) but this recipe features a homemade sauce.

This is one of my go to lunch preps..it keeps really well in the fridge so I can prep a few days at a time. It is filling enough for dinner as well, and you can add tofu or grilled chicken if you are looking for a little more protein. Raw veggies add a brightness that helps cut through the peanut sauce some other welcome additions would be snap peas, edamame, mushrooms…the list goes on!

I chose farfalle because it’s cute..but also because it has a lot of surface area for the delicious sauce.

AuthorShannonCategorypasta, salad, vegetarianDifficultyBeginner

Yields6 Servings

ingredients

16 oz your favorite pasta shape (we used farfalle)

½ cup red bell pepper

1 cup shredded red cabbage

2 green onions

2 large carrots

½ cup basil

½ cup peanuts

peanut sauce

¼ cup peanut butter

¼ cup soy sauce

juice from 1 lime

1 tbsp honey

1 tbsp brown sugar

1 tsp fresh grated ginger

1 tbsp apple cider vinegar

1 garlic clove

1 tbsp fresh cilantro

1 tbsp sriracha

sesame oil

prepare ingredients

boil water for pasta. Cook pasta according to package directions.

shred red cabbage
chop red pepper
slice green onion
create ribbons with carrots by using a peeler
chiffonade basil
crush peanuts

make sauce

combine:
peanut butter
soy sauce
sesame oil
apple cider vinegar
sriracha
lime juice
honey
brown sugar
cilantro
ginger
garlic

finishing touches

combine all prepared ingredients and enjoy warm or chilled

Ingredients