Main Dish Salads : Peanut Noodle Vegetable Salad (Gluten and Dairy Free)

Peanut Noodle Vegetable Salad

This is an ideal season for this delicious salad. Make it for graduation parties, BBQ’s, and picnics. The yummy flavor and vibrant colors make it an excellent choice for a special occasion, but it’s also great to stock the fridge when you’re expecting company for the weekend. Serve it as a meal in a bowl or a side dish, and it’s great for lunch the next day. As an option you can add sliced cooked chicken breast.

This Asian inspired salad was on the menu for my last cooking class; Whole Meal Salads. Whole Wheat spaghetti is a perfect marriage in this recipe, but unfortunately my GF guests couldn’t enjoy it. I told them if I made it successfully with a GF pasta, I would post it – so here it is!

I bought this quinoa spaghetti in Canada, just recently. Something similar is also available at your local natural foods grocer. This is a rice and quinoa flour blend. It does require a longer cooking time. It is extremely delicious! My hubs gobbled it down without a second thought. You’ve got to try it!

To save time and minimize dirty dishes the asparagus and carrots are added to the pasta at the end of cooking. Once the dressing is made, this salad comes together quickly. I recommend doubling the dressing and keeping the extra on hand to spruce up the salad later, that is if there’s any leftover! You can always use the extra dressing for when you make this one again – it keeps very well refrigerated.

Peanut Noodle Vegetable Salad (serves 6-8)

8-10 oz. quinoa spaghetti

toasted sesame oil

1 red bell pepper, thinly sliced into bite sized pieces

4 scallions, thinly sliced

1 carrot, cut julienne

1 bunch asparagus, trimmed, sliced in half lengthwise and cut in one inch lengths

1/2 cup chopped roasted and salted peanuts

1/4 cup chopped cilantro

Dressing:

6 tablespoons GF soy sauce

3 tablespoons seasoned rice wine vinegar

2 tablespoons peanut oil

1 tablespoon toasted sesame oil

1 1/2 tablespoons creamy peanut butter

a few drops of hot chili sesame oil

2 small garlic cloves

1 tablespoons minced fresh ginger

Directions:

Cook quinoa noodles according to package directions. They take a little longer to cook (15 minutes) compared to regular spaghetti, but it’s so worth it! This is my favorite GF pasta that I’ve tried. The pasta I purchased was unsalted so I made sure to salt the water that it boiled in. I used 1/2 tablespoon of sea salt for one package of spaghetti and that seemed to be perfect.

IMG_2443

In the last 2 minutes of boiling the pasta, add the sliced carrots and asparagus. Let veggies cook 2 minutes in pasta and water, drain and rinse with cold water. Let drain for 5 minutes. Drizzle some toasted sesame oil over drained.spaghetti and vegetables.

IMG_2446

Combine dressing ingredients in a blender and blend until smooth and creamy.

Toss dressing, noodles, vegetables together. Add most of the cilantro and peanuts, reserving some for garnish.

IMG_2448

Please try it and if you like it let me know. I love getting feedback from my readers.

Until next time,

Amy

Print Recipe

5 Comments on “Main Dish Salads : Peanut Noodle Vegetable Salad (Gluten and Dairy Free)”

  1. I want to to thank you for this excellent post!! I completely enjoyed every bit of it. I’ve got you book-marked to check out new stuff you publish…

Leave a Reply

Your email address will not be published. Required fields are marked *