Spicy Peanut Pasta Salad
- 1-½ pound Linguine
- 1 bunch Cilantro, Roughly Chopped
- 4 whole Green Onions, Thinly Sliced
- 5 cloves Garlic, Peeled
- 1 cup Chunky Peanut Butter
- ¾ cups Low Sodium Soy Sauce
- 4 Tablespoons (to 5 Tablespoons) Red Wine Vinegar
- 6 Tablespoons Brown Sugar
- 3 Tablespoons (to 4 Tablespoons) Red Chile Oil
- ¼ cups Olive Oil
- ¼ cups Sesame Oil (can Also Use 1/2 Cup Olive Oil)
- 1 Tablespoon (to 2 Tablespoons) Toasted Sesame Oil (sold In The Asian Aisle)
- This recipe is vegan
- Produce
- Cilantro (1 bunch)
- Garlic (5 cloves)
- Green onions, whole (4)
- Condiments
- Peanut butter, Chunky (1 cup)
- Red wine vinegar (4 Tablespoons)
- Soy sauce, Low Sodium (3/4 cups)
- Cooking & Baking
- Brown sugar (6 Tablespoons)
- Olive oil (1/4 cups)
- Red chile oil (3 Tablespoons)
- Sesame oil (1/4 cups)
- Sesame oil, Toasted (1 Tablespoon)
- Pasta & Grains
- Linguine (1 1/2 pound)
Preparation
Read recipe preparation on thepioneerwoman.com
Social Stats
36.4Rating
1-100
1-100
0Tweets
13Facebook
Shares
Shares
2StumbleUpon
Views
Views
233PinterestPins
Recipe Stats
Published April 27, 2009 (3 years ago).
23 people saved this recipe.
