Recipe: Thai Pasta Salad With Peanut Sauce

INGREDIENTS

• 1 tablespoon maple syrup
• 2 tablespoons rice vinegar
• ¼ cup peanut butter
• 1 lime, juiced
• 2 cloves garlic, grated
• 1 tablespoon soy sauce or tamari
• 1 teaspoon sriracha sauce
• 8 ounces whole wheat or chickpea pasta
• 4 green onions, chopped
• ¼ cup chopped cilantro
• 1 cup finely shredded green cabbage
• 1 cup shredded carrots
• 1 cup chopped cucumber
• 2 teaspoons black sesame seeds
• ¼ cup chopped peanuts

INSTRUCTIONS

1. In a large serving bowl, whisk together maple syrup, rice vinegar, peanut butter, lime juice, garlic, tamari, and sriracha.
2. Cook pasta according to package directions. Drain and rinse with cold water to stop cooking.
3. Add pasta to the dressing and top with the remaining ingredients.
4. Toss until evenly combined and serve or store in the fridge for up to 5 days.
    

SERVES: 4