I’m such a sucker for a good peanut sauce. The one on this dish is similar to a dipping sauce I make for my Tofu Spring Rolls, but brighter thanks to the addition of rice vinegar, lime, and cilantro. It’s easy to put together and will make a welcomed addition to any summer meal. Consider adding cubed tofu – well sauteed in olive oil – to created an even heartier one-dish meal! As always, use organic ingredients whenever possible.
- 8 oz. (1/2 pound) whole wheat spaghetti
- 1/2 c. smooth all-natural peanut butter
- 1/4 c. rice vinegar
- 1 tbls. maple syrup
- 2 tsp. tamari
- 1 tbls. lime juice
- 1 clove garlic, peeled
- 1 tbls. fresh ginger, minced
- 1/2 cup cilantro, chopped
- 3 tbls. water
- 1 large, red pepper, chopped (about 1 cup)
- 1 bunch green onions, chopped
- 1 c. chopped carrots
- 1/4 c. peanuts, chopped fine
Put spaghetti on to boil and cook until al dente. While spaghetti is boiling, combine peanut butter, vinegar, maple syrup, tamari, lime juice, garlic, ginger, cilantro and water in a food processor and blend until smooth.
In a large bowl, combine drained spaghetti, red pepper, green onions, carrots and peanuts. Toss well with peanut butter dressing, and allow to chill for 4 hours or overnight before serving.