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Thai Spaghetti Salad With Peanut Dressing


  • 8 ounces of your favorite spaghetti, cooked (my personal favorite is black bean or chickpea, both gluten free and high protein)

  • 1 cup shredded red cabbage

  • 1 cup shredded carrots

  • 1 bunch green onions, thinly sliced

  • 1/2 cup roasted peanuts

  • 2 Tbsp sesame seeds

  • 1 handful cilantro leaves, chopped

  • 1 handful basil leaves, thinly sliced


  • 1/4 cup rice vinegar

  • 1 Tbsp olive or avocado oil

  • 2 heaping Tbsp smooth peanut butter (use PB2 to save fat)

  • 1 clove garlic, minced

  • 1/2 tsp cayenne pepper

  • salt to taste


1. To make the dressing, put all the ingredients in a small bowl and use an immersion blender to process into an emulsified dressing.

2. Put the salad ingredients in a large bowl and toss with the dressing. Refrigerate until ready to serve.

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