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A colorful bowl of Thai Peanut Protein Pasta Salad with red cabbage, carrots, and peanuts

Thai Peanut Crunch Protein Pasta Salad

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 480
Ingredients Method

Ingredients
  

  • 8 oz chickpea or red lentil rotini pasta
  • 1 cup shelled edamame, cooked
  • 1 red bell pepper, thinly sliced
  • 1 cup shredded carrots
  • 2 cups shredded red cabbage
  • 1/2 cup chopped dry-roasted peanuts
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup creamy peanut butter
  • 3 tablespoons low -sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic , minced
  • 1 teaspoon srirach a

Method
 

  1. Cook the protein pasta in boiling salted water according to package directions until al dente.
  2. Drain the pasta and rinse under cold water to stop the cooking process and prevent sticking.
  3. In a small mixing bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, sweetener, ginger, garlic, and sriracha until smooth.
  4. In a large salad bowl, combine the cooled pasta, edamame, sliced bell pepper, carrots, and shredded cabbage.
  5. Pour the peanut dressing over the pasta and vegetables, tossing thoroughly to ensure even coating.
  6. Top with chopped peanuts and fresh cilantro before serving.