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Noodle Salad with Peanut-Lime Vinaigrette

Recipe from AussieChef at the Fine Cooking board... thanks Aussie! This is a great summer salad, makes an excellent side dish for a picnic, or top with grilled chicken for a simple and delicious main course.
by Tracy K
4 servings
lb cooked al dente and cooled thin pasta (that's 1 lb. after cooking)
2-4 scallions, chopped,save some for garnish
1 red bell pepper, julienned,save some for garnish
  roasted peanuts, chopped,save all for garnish
1 tablespoon black sesame seeds or sesame seeds, with additional for garnish (optional)


Peanut-Lime Vinaigrette

1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 serrano chili, chopped
3 tablespoons fresh cilantro leaves
1 1/2 tablespoons unsalted creamy peanut butter
3 tablespoons fresh lime juice
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons light brown sugar
2/3 cup canola oil
1 tablespoon sesame oil


  1. To make dressing: In a food processor, process everything except the oil.
  2. Slowly drizzle in the oil until emulsified.
  3. Scrape into a bowl and wait for half an hour for the flavours to develop.
  4. To make salad: Toss all together, dress with just enough dressing to moisten and flavor, and garnish with scallions, red bell pepper and peanuts.
  5. Serve at room temperature.
From: http://www.recipezaar.com/31110
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