Protein-Packed Peanut Pasta Salad (Plant-Based)

Incredibly easy to make, nutrient-packed  and so colorful, this salad is great for a midweek dinner or portioned out for lunches throughout the week (if you’re big into meal prep like I am). You can also add spicy baked tofu or strips of seitan to the salad if you want to bulk it out even more.

Protein-Packed Peanut Pasta Salad (Plant-Based)

Ingredients:

Serves 4

For the salad: 

  • 200g mung bean edamame fettuccine
  • 2 large handfuls of rocket
  • 1 red bell pepper, diced
  • 100g red cabbage, diced (about 2 handfuls)
  • 60g sweetheart cabbage, shredded (about 2 handfuls)
  • 2 medium carrots, shredded
  • 3-4 radishes, thinly sliced
  • 1 large handful of coriander, roughly torn
  • 4-5 spring onions, thinly sliced
  • 1/2 teaspoon black sesame seeds

For the sauce: 

  • 1/3 cup peanut butter
  • 1/3 cup water
  • 1 1/2 tablespoons tamari (or soy sauce)
  • 1 tablespoon sriracha
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon agave syrup
  • 1 glove of garlic, peeled
  • 1 inch ginger, peeled
  • Juice of half a lime
  • Pinch of salt

Preparation

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  1. Put all the sauce ingredients into a blender and blend until very smooth (about a minute or so). Adjust the flavour for salt, and add more water to get the consistency you want. Set aside.
  2. Cook the mung bean noodles according to the instructions.
  3. Add all the veggies into a large bowl and mix well, reserving some coriander and spring onions.
  4. Drain the noodles once they are cooked, and let cool for a few minutes. Then add the noodles to the bowl with the veggies and mix well.
  5. Top with the extra coriander and spring onions and drizzle on the peanut sauce.
  6. Enjoy!

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