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Ginger Peanut Pasta Salad Recipe

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This recipe for Ginger Peanut Pasta Salad, by , is from Class of 2015, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Teresa Detlefsen


8 oz. corkscrew macaroni or fine noodles, broken up
20 fresh pea pods, tips and strings removed (about 1 cup)
1/4 cup salad oil
3 tbsp. rice vinegar
2 tbsp. sugar
2 tbsp. soy sauce
1 tsp. grated fresh ginger
1 tsp. chili oil or several dashes bottled hot pepper sauce
1 medium kohlrabi, peeled and cut up, or 1 small cucumber, quartered lengthwise and sliced
2 medium carrots, cut into long thin strips (about 1 cup)
1 medium yellow and/or green sweet pepper, cut into thin strips
3/4 cup thinly sliced radishes
1/2 cup bias-sliced green onions
3 tbsp. snipped fresh cilantro or parsley
1/3 cup chopped peanuts

Cook pasta according to package directions. During the last 30 seconds of cooking time, add pea pods; drain. Rinse with cold water and drain thoroughly.

Meanwhile, in a screw-top jar, combine salad oil, rice vinegar, sugar, soy sauce, ginger, and chili oil or bottled hot pepper sauce. Cover and shake to combine.

In a large bowl, combine pasta and pea pod mixture, kohlrabi or cucumber, carrots, sweet pepper, radishes, green onions, and cilantro, or parsley. Add dressing, and toss gently to coat. Sprinkle w/ peanuts ~ Cover and chill for 2 to 8 hours.




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