Asian Noodle Salad with Broccoli Slaw & Creamy Peanut Sauce

Cook & enjoy

• 1
  Fill a large pot halfway with water, cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

  about 14 cups water
  2 tbsp salt
  12 oz (1 quarter coin = 2 oz) spaghetti pasta

• 2
  Peel and mince garlic. In a medium bowl, prepare sauce by whisking together garlic, water, peanut butter, vinegar, soy sauce, honey, oil, and pepper.

  2 cloves garlic
  4 tbsp warm water
  8 tbsp natural peanut butter
  2 tbsp rice vinegar
  2 tbsp soy sauce
  1 tbsp honey
  1 tbsp toasted sesame oil
  ¼ tsp crushed red pepper

• 3
  Toss broccoli slaw into a large bowl. Wash and dry cilantro. Shave leaves off the stems; discard the stems and mince the leaves. Add to bowl.

  1 (12 oz) pkg broccoli slaw
  1 small bunch cilantro

• 4
  Wash and cut lime into wedges. Roughly chop peanuts.

  1 lime
  ½ cup peanuts, roasted unsalted 

• 5
  Drain pasta in a colander and rinse under cold water. Shake to drain excess liquid, then add to bowl with broccoli slaw.
• 6
  Pour peanut sauce over top and toss to coat.
• 7
  To serve, place noodles in a bowl and garnish with peanuts and lime wedges. Enjoy!