nutritional information

Per SERVING:

  • Calories: 311
  • Protein: 10 g
  • Total Fat: 10 g
  • Saturated Fat: 2 g
  • Carbohydrates: 38 g
  • Cholesterol: 36 mg
  • Sodium: 365 mg
  • Fiber: 4 g
Vegan

Thai-Style Pasta Salad

4 servings

30 minutes or fewerMeal Plan: For extra protein, serve strips of Asian-flavored baked marinated tofu alongside this salad.
  • 4 oz. snow peas, strings removed
  • ½ lb. Chinese noodles
  • 1 (8-oz.) pkg. coleslaw
  • 5 radishes, trimmed and thinly sliced
  • 2 tomatoes, cut into wedges
  • 1 small Kirby cucumber, peeled and julienned
  • 1 cup mung bean sprouts
  • ⅓ cup thinly sliced red onion
Dressing
  • ¼ cup natural peanut butter
  • 3 Tbs. water
  • 1 Tbs. fresh lime juice
  • 1 Tbs. distilled white vinegar
  • 1 Tbs. Asian (dark) sesame oil
  • 2 Tbs. vegetable oil
  • 1 Tbs. low-sodium soy sauce
  • 1 tsp. sugar
  • ½ tsp. salt
  • ½ tsp. crushed red pepper flakes
  1. Dressing: In medium bowl, whisk together all dressing ingredients. Set aside.
  2. Bring large saucepan of lightly salted water to a boil. Add snow peas and cook 1 minute. Using slotted spoon, remove to colander. Drain, rinse under cold water and drain again. Add noodles to boiling water and cook according to package directions. Drain, reserving 1/2 cup of cooking liquid. Pat snow peas dry. Cut into thirds on diagonal.
  3. In large serving bowl, combine noodles and enough reserved cooking liquid to moisten. Add snow peas, 1/3 cup dressing, coleslaw, radishes, tomatoes, cucumber, sprouts and onion and toss to mix. Serve remaining dressing on the side.
April 2002

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