Thai Spaghetti Salad With Peanut Dressing

Ingredients

• 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

Dressing

• 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

Instructions

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.