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.