This delicious pasta salad is easy to throw together and is packed with flavor. Feel free to switch up the vegetables in this recipe to match your tastes.
Ingredients:
16 oz package of pasta (Use gluten free if desired)
12 oz frozen edamame, steamed and cooled
2 cups thinly sliced cabbage
1 & 1/2 cups thinly sliced bok choy
3 green onions, thinly sliced
3 carrots, peeled and shredded
3 stalks of celery, thinly sliced
1 bell pepper, thinly sliced (I used yellow, but red or orange would work great.)
Sauce Ingredients:
3 tbsp peanut butter
3 tbsp low sodium tamari
3 tbsp maple syrup
1-2 tbsp sriracha
Juice from 2 limes
1 tbsp garlic powder
Optional Toppings:
Cilantro
Roasted peanuts
Directions:
Cook your pasta according to package instructions then drain and rinse until completely cooled.
Mix together all sauce ingredients. In a large bowl add noodles, sauce, all other ingredients, and mix well.
Chill in the fridge before serving. Top with roasted peanuts and cilantro when serving if desired.
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