 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
Peanut Pasta Salad is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
Lowest Price Discounts on Hotels Worldwide - Click Here
|
|
|
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
See our Guide to New York City Restaurants
Click Here
|
|
|
|
|
|
|
|
|
|
|
2 heaping cups bow-tie pasta
1/2 of a small head of Chinese cabbage, coarsely
chopped (4 cups)
1/2 of a medium red bell pepper, cut into 1/4 inch dice
4 large scallions, white and tender green, thinly sliced
1/2 cup natural peanut butter
1/4 cup rice vinegar
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon Oriental sesame oil
About 3/4 teaspoon chili oil (cayenne pepper can be substituted)
3/4 cup unsalted dry roasted peanuts
Cook the pasta in a medium saucepan of boiling water about 12 minutes until al dente. Drain, then rinse with cold water and drain again. Transfer the pasta to a large bowl. Add the cabbage, red bell pepper and scallions and toss well. In a medium bowl, whisk the peanut butter, vinegar, soy sauce, honey and sesame oil until smooth. Whisk in 1/4 cup of water. Add the chili oil, 1/4 teaspoon at a time, to taste. Set aside 1/4 cup of the peanut dressing in a small bowl. Pour the rest over the salad, sprinkle the peanuts on top and toss until well coated. Transfer to a bowl and serve with reserved dressing on the side. Serves 4.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|