Thai Peanut Pasta Salad

1 (12 oz) package soba noodles, cooked according to package instructions and cooled
3 cups nappa cabbage, shredded
2 cups matchstick carrots
1 small red bell pepper, chopped
1 small yellow pepper, chopped
1 small orange pepper, julienne
6 green onions, chopped
½ cup peanuts, chopped
2 tbsp black sesame seeds

Place vegetables in a bowl and gently toss to combine.

For the sauce:
¼ cup creamy peanut butter
2 tbsp tahini
¼ cup rice vinegar
¼ cup sweet chili sauce
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp brown sugar
1 tsp minced garlic
½ tsp black pepper

Combine sauce ingredients in a medium -size mixing bowl and whisk to combine.

Add sauce to vegetable mixture and stir to combine.
Cover and refrigerate until ready to serve.
Up to a 3 day shelf life.
Makes about 8 servings

Courtesy:

Cindy Krzykwa
Forest Hills Foods
Deli Manager & Culinary Consultant
4668 Cascade Road, SE
Grand Rapids, MI 49546