Description
This Spicy Thai Spaghetti Salad is a vibrant and flavorful cold pasta dish featuring tender spaghetti tossed with crunchy vegetables, fresh cilantro, and a creamy, spicy peanut dressing. Perfect for a refreshing lunch or side, it’s easy to prepare and can be customized with protein additions like grilled chicken or tofu.
Ingredients
Scale
Pasta and Vegetables
- 12 ounces spaghetti, cooked and cooled
- 1 1/2 cups shredded red cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced
- 1/2 cup chopped fresh cilantro
Dressing and Garnish
- 1/4 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 to 2 teaspoons sriracha, adjusted to taste
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- 1/3 cup chopped roasted peanuts
Instructions
- Cook the Spaghetti: Cook the spaghetti according to package directions until al dente. Drain and rinse under cold water to stop the cooking process, then set aside to cool completely.
- Combine Vegetables and Pasta: In a large bowl, combine the cooled spaghetti, shredded red cabbage, shredded carrots, sliced red bell pepper, sliced green onions, and chopped fresh cilantro.
- Prepare the Dressing: In a separate bowl, whisk together the creamy peanut butter, soy sauce, fresh lime juice, rice vinegar, honey, sesame oil, sriracha, freshly grated ginger, and minced garlic until smooth and creamy.
- Toss the Salad: Pour the dressing over the spaghetti and vegetable mixture and toss thoroughly until everything is evenly coated.
- Add Peanuts: Sprinkle the chopped roasted peanuts over the top and gently toss again to distribute.
- Chill and Serve: Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together beautifully.
Notes
- For extra protein, add grilled chicken, shrimp, or tofu.
- If the salad seems dry after chilling, stir in 1 to 2 tablespoons of warm water to loosen the dressing.
- This salad tastes even better the next day and can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Thai-Inspired
