Servings 4 to 6 servings
2/3 c. creamy peanut butter
1 T. sesame oil
1/3 c. rice or red wind vinegar
1 T. red chili flakes ( you could use less if you like)
1 T. sugar
1 T. Dijon mustard
1 T. ground coriander
2 T. soy sauce
1/2 c. canola oil ( you can use other oils also reduce the oil if you like)
1 pound spaghetti, cooked ( I use 100% whole grain spaghetti)
1 cucumber halved and sliced into 1/8 inch slices
1 red bell pepper, cut into strips
1 bunch scallions diced
1/2 c. roasted peanuts
In a small bowl mix the peanut butter, sesame oil, vinegar, chile, sugar, Dijon, coriander and soy until smooth. Then whisk in the canola oil taste it to make sure the seasoning is to your liking. In a large bowl, toss the dressing with the pasta, cucumbers, bell pepper and scallions. You could use different vegetables like celery, or carrots if you like.
Garnish with the peanuts on top.
This will keep in the fridge for a long time so you could have it for a lunch with chicken on it later in the week.