This recipe has become a favorite that we eat almost every weekend. Its fast, fresh, and delicious! Welcome, my friends, to the joy of a tasty peanut noodle salad with not only one, but two cabbages!
Cabbage is a cruciferous vegetable (along with others like broccoli and kale) and is full of nutrients that are beneficial to health. I love that cabbage lasts a while in the refrigerator and is easy to toss into just about any salad.
In this salad, napa cabbage adds just the right amount of crunch, being a little softer than a traditional cabbage, and red cabbage adds color! We balance this hefty dose of veggies with a protein packed sauce and whole wheat noodles for healthy carbs. It’s so awesome you’ll want to make it every week!
I make this recipe on the weekend for a quick meal, then package leftovers for an easy weekday lunch to take to work. If you want to double the recipe, make sure you have a very large bowl to stir and coat all the noodles and cabbage with sauce without making a mess, like me! Luckily, I have an awesome mess cleaner {wink}. Enjoy!
- 6 oz whole wheat spaghetti noodles
- 5 cups napa cabbage, thinly sliced
- 1 cup red cabbage, thinly sliced
- ¼ cup rice vinegar
- 3 TBS reduced-sodium soy sauce
- 2 TBS sesame oil
- 2 tsp sriracha
- 1 large garlic clove, minced
- ¼ cup peanut butter
- Chopped peanuts, for garnish
- In a large pot, cook spaghetti according to package directions.
- Meanwhile, thinly slice cabbages and toss together.
- Whisk together rice vinegar through garlic in a cup.
- Drain and rinse pasta, set aside in colander.
- In the pot the spaghetti was boiled in, add the peanut butter. Mash with a fork, and stir in rice vinegar mixture. Stir until smooth; put the pot over low heat if necessary to melt the peanut butter.
- Return the pasta to the pot, add cabbage and toss with the sauce. Use salad tongs to fill 4 bowls. Garnish with chopped peanuts.
