As soon as I saw this recipe on the Cook's Country website back then, I immediately knew that I had to make it! I used their peanut-based dressing recipe and prep technique, but I did make a few small ingredient tweaks. I added spicy Asian sriracha to the dressing instead of the suggested Tabasco, and I changed the veggies up just a bit. I used crunchy cucumber and carrot, as well as a double shot of onions. This Asian salad has since become a regular part of my warm-weather menu rotation. Once you taste it, you'll understand why: this salad is knock-your-socks-off good!
adapted from Cook's Country
- 16 ounces dry spaghetti
- 2 tbs. sesame oil
- 1/2 a cucumber, seeded and cut into a small dice
- 1/2 cup carrot, cut into bite-sized pieces
- 4 sliced green onions
- 1/2 cup sweet yellow onion, cut into slivers
- 2 tbs. chopped flat-leaf parsley
For the dressing:
- 3/4 cup crunchy peanut butter
- 1/3 cup soy sauce
- 3 tbs. vinegar
- 1 tbs. grated fresh ginger
- 1 tbs. sriracha
- 1 tbs. honey
- 1/3 cup of the starchy pasta cooking water
- 1 tsp. dried cilantro
Step 1: Cook spaghetti in a pot of well-salted water according to package directions. While the spaghetti cooks, make the dressing. Add the peanut butter, soy sauce, vinegar, fresh ginger, sriracha, honey, the starchy pasta cooking water, and dried cilantro. Whisk well to completely combine and set aside.
Step 3: Add the reserved peanut dressing and the chopped flat-leaf parsley. Toss everything together with tongs. Make sure that the dressing evenly coats all the noodles and the veggies, and that everything is thoroughly combined. Serve immediately at room temperate or chill. The original recipe notes that you should remove chilled pasta from the fridge about 20 minutes before serving for the proper consistency.