Broccoli Slaw and Thai Pasta Salad

I can’t believe it has taken me this long to post this recipe.  I LOVE this Thai vegan pasta salad so much that one can usually find a batch made up in my fridge!  This is soooo simple to make and will stay ‘fresh’ in the fridge for up to a week–but trust me, it will never last that long!  It is really two different recipes, but we almost always top a big scoop of the pasta with the Broccoli Slaw.  Serve this dish at room temperature to maximize the flavors.

I wish I had a picture of this dish to post right now…it is so green and beautiful!

Bon Appetit!

Edamame Broccoli Slaw

Servings:  5-6

1 bag broccoli slaw

1/4 c white miso paste ( I usually go a little heavier on the miso=addl 1 T)

1 1/2 T sugar

1/4 c brown rice vinegar

1 t (or more) grated ginger

1 1/2 T sesame oil

1 T low sodium soy sauce

1 bag shelled edamame

3/4 c blanched, toasted almond slices or slivers

Combine miso, sugar, vinegar, ginger and whisk.  Add oil and soy sauce and whisk.  Toss with all other ingredients.

Thai Pasta

Servings:  5-6

2 T toasted sesame seeds

1 # whole wheat spaghetti (cooked al dente)

2 T chipotle pepper flakes

1/2 c sesame oil

splash of canola oil (1-2 t)

6 T honey

5 T low sodium soy sauce

1 bunch chopped cilantro

3/4 c finely chopped dry roasted peanuts

1/2 c chopped green onion

Combine red pepper, canola oil, sesame oil, honey and soy sauce.  Heat in microwave for 2 minutes.  Toss with warm pasta.  Cool to room temperature.  Add cilantro, peanuts, onions and sesame seeds.

Serve pasta with a healthy scoop of the slaw on top and try to leave yourself leftovers for tomorrow!  🙂  YUM!

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