Cold Sesame Peanut Pasta Salad
Servings: 4 servings
Quick, fresh and creamy, this Cold Sesame Peanut Pasta Salad recipe is loaded with crunchy, colourful vegetables and topped with crushed peanuts and a tangy squeeze of lime.
Ingredients
- 300 g 10½ oz angel hair pasta
- 1 tbsp sesame oil
- 1 cup 140 g edamame beans, thawed if frozen
- 1 carrot grated or julienned
- 2 cups 150 g shredded purple cabbage
- 1 cup 30 g coriander (cilantro) leaves
- 2 spring onions scallions, finely chopped
- Chilli oil to drizzle (optional)
- PEANUT DRESSING
- ⅓ cup 80 ml tamari or all-purpose soy sauce
- ½ cup 125 g crunchy peanut butter
- 3 tbsp rice wine vinegar
- 2 tbsp honey or brown sugar
- 1 tbsp sesame oil
- 1 tsp freshly grated garlic
- 1 tsp freshly grated ginger
- 2 –3 tbsp water
- TO SERVE
- ¼ cup 40 g crushed peanuts
- 2 tbsp white sesame seeds
- 1 lime cut into wedges
Instructions
- Cook the pasta – Cook the pasta according to the packet instructions. Drain, then rinse under cold water to stop the cooking process. Drizzle with 1 tablespoon of sesame oil and toss using tongs to stop the noodles sticking.
- Make the dressing – Add all the ingredients for the peanut dressing – except the water – to a bowl and whisk until smooth. Or, place in a jar, put the lid on and shake until combined. Add 2–3 tablespoons of water until the dressing is thin enough to drizzle. The water will also help to lighten the dressing and make it more creamy.
- Assemble the salad – Add the pasta to a large bowl. Add the edamame, carrot, cabbage, coriander, spring onion and one-third of the peanut dressing to the bowl. Toss well until everything is evenly combined and coated in dressing.
- Serve – Divide among bowls and drizzle with the remaining dressing. Top with crushed peanuts, white sesame seeds and serve with a squeeze of lime.
Notes
Make ahead
Cook the pasta, prepare the dressing and chop the vegetables up to 3 days in advance. Add one-third of the dressing to the salad as per the recipe. Store the remaining dressing in a separate airtight container. Drizzle the salad with extra dressing when serving.Leftovers
Store the dressed salad in an airtight container in the fridge for up to 2 days (once the salad is completely dressed, the vegetables soften more quickly). If preparing this meal to enjoy ahead of time, see the Make Ahead instructions above. Not suitable to freeze.Scan for full recipe:
