VEGGIE-LOADED PEANUT NOODLE SALAD

Veggie-Loaded Peanut Noodle Salad image

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 12

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1/2 pound whole wheat spaghetti noodles
1 medium cucumber (peeled, quartered and sliced)
2 medium carrots (peeled and sliced)
1 large red (yellow, or orange bell pepper, diced)
1 bunch scallions (peeled and sliced into rounds (reserve upper green parts for garnish))
1/2 cup chopped peanuts
1/2 cup creamy peanut butter
1/3 cup sesame oil
1/3 cup rice wine vinegar
1/4 cup Tamari or soy sauce
2 teaspoons grated and peeled fresh ginger root
1 medium garlic clove (minced)

Steps:

Cook the pasta according to package instructions. Drain and add to a large bowl. Add the cucumbers, carrots, pepper, and scallions (reserve a few scallions for garnish).
Make the dressing: Add all of the Peanut-Sesame Dressing ingredients to a small bowl and whisk briskly until blended. Pour over the veggies and pasta. Using salad tossers, tongs, or two wooden spoons, toss pasta, veggies, and dressing until well-combined.
Top with peanuts and remaining scallions. Serve.
Keeps well in an airtight container in the refrigerator for about 3 days.