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!
Edamame Broccoli Slaw
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.
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!