Spicy Asian Pasta Salad
Try this Spicy Asian Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains pasta
dairy free
pescatarian
- 1/4 cup chopped fresh cilantro
- 4 green onions chopped
- fresh ground black pepper to taste
- 5 tablespoons soy sauce
- 1 red bell pepper chopped
- 1 tablespoon rice wine vinegar
- 2 limes, juiced
- 2 cloves of garlic chopped
- 1/4 cup organic pure maple syrup
- 4 tablespoons organic canola oil
- 1 tablespoon of chili oil (i recommend adding a teaspoon at a t
- 2 inches of fresh ginger chopped or grated (grated brings out more of the flavor)
- 1 fresno chili chopped (or more to taste)
- 1/2 jalapeno, chopped (or more to taste)
- 1/4 chopped fresh cilantro
- 1 16- ounce package of whole-wheat linguine noodles cooked and rinsed (or any noodles you prefer)
- 2 cups of kale or spinach cut into ribbons
- 1 cup purple cabbage grated (0r napa cabbage) (or more t
- 8 asparagus spears cut into 1 1/2 inch chunks steamed al dente
- 1/2 - 3/4 lb sugar snap peas trimmed and steamed al dente
- 1/4 cup sliced almonds optional
- Carbohydrate 29.66204953263 g
- Cholesterol 0 mg
- Fat 3.89388200130931 g
- Fiber 8.17200501877335 g
- Protein 10.835878016106 g
- Saturated Fat 0.365893150167001 g
- Serving Size 1 1 -6 (478g)
- Sodium 28.4173500413558 mg
- Sugar 21.4900445138567 g
- Trans Fat 0.564029850605788 g
- Calories 173 calories
Cook pasta according to cooking instructions.Place the sugar snap peas and asparagus in a steamer over the boiling pasta water. Steam for 2-3 minutes keeping them crisp and green.Whisk together all the ingredients and set aside.Combine salad ingredients. Add cooked pasta. Whisk the salad dressing and pour over the salad a couple of spoonfuls at a time so you don't overdress. Taste and add ground black pepper to taste.Garnish with fresh cilantro and nuts if desired. Serve with some extra dressing on the side.
