Japanese Salad with Peanut Dressing

This uncooked pasta sauce is fresh and vibrant tasting. Preparation time: 1/2 hour

Ingredients:

  • 24oz spaghettini (whole wheat)
  • 1 cup chopped broccoli florets
  • 1 cup chopped snow peas
  • 1 cup diced sweet red pepper
  • 1 green onion, sliced
  • 2 small carrots, diced
  • 1 tsp vegetable oil (olive or canola)
  • 4 oz organic chicken breasts, sliced thinly into strips
  • 1 tsp crushed garlic
     
    Dressing
  • 3 tbsp unsalted organic peanuts
  • 1 tsp minced gingerroot (or 1/4 tsp ground ginger)
  • 2 tsp lemon juice
  • 1 tbsp soya sauce
  • 1 tbsp honey
  • 4 tsp vegetable oil (olive or canola)
  • 1 1/2 tsp sesame oil
  • 1 tsp crushed garlic
  • 2 tbsp water

Directions:

In saucepan of boiling water, cook spaghettini according to package directions or just until firm to the bite.  Drain and rinse under cold water; drain well and place in serving boil. In saucepan of boiling water, blanch broccoli and snow peas just until bright green.  Drain and rinse under cold water; drain and add to noodles.  Add red pepper, onion and carrots.

Dressing: In food processor, combine peanuts, gingerroot, lemon juice, soya sauce, honey, vegetable and sesame oils, garlic and water; puree until smooth.  Pour over vegetable mixture.

In nonstick skillet, heat oil; sauté beef and garlic just until medium or desired doneness.  Add to vegetable mixture and combine well. Refrigerate until chilled.

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