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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Thai Peanut Noodle Salad Recipe

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This recipe for Thai Peanut Noodle Salad is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 ounces linguine
4 cups any combination of shredded greens: napa cabbage, romaine lettuce, and/or spinach
2 cups thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 red onion, thinly sliced
3 cups diced, grilled chicken breast (optional)
1/2 cup honey roasted peanuts
Directions:
Directions:
Bring a pot of water to boil. Add a teaspoon of salt and pasta. While pasta is cooking, start chopping the vegetables listed above. However, any type of vegetables can be used. Try to use amounts equal to the quantities listed and add vegetables of every shade of the rainbow. Add diced, grilled chicken breasts and honey roasted peanuts. Drain pasta when cooked and rinse. Pour Thai Peanut Salad Dressing (see separate recipe) over salad and mix.
Personal Notes:
Personal Notes:
This is a great salad to serve on a hot day as it has no ingredients that are affected by heat. This is a favorite salad where I work. Spaghetti noodles can be used in place of linguini if needed.

 

 

 

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