- 5 cups chickpea pasta (500 g/17.6 oz)
- pinch sea salt
- 1–2 tbsp sesame oil (30 ml)
- 1 cup purple cabbage, shredded (100 g)
- 1 cup carrots, grated (110 g)
- 1 cup cucumber, chopped (100 g)
- 4 green onions, chopped
- ⅓ cup peanuts, chopped (55 g)
- ⅓ cup cilantro, chopped (8 g)
For the Thai peanut sauce:
- ¼ cup + 2 tbsp all-natural peanut butter (90 ml)
- ¼ cup water (60 ml)
- 3 tbsp rice vinegar (45 ml)
- 2 tbsp tamari (30 ml)
- 2 tbsp maple syrup (30 ml)
- 1 tbsp sesame oil (15 ml)
- 1 clove garlic, finely chopped
- ¼ tsp cayenne pepper
- In a large pot bring water to boil. Add a generous pinch of sea salt and pour in pasta. Cook chickpea pasta until just al-dente (about 3 minutes. Pasta will continue to cook as it cools). Strain pasta and rinse with cold water. Place back in pot, drizzle with sesame oil and stir gently. Cover with a tea towel and let cool.
- In a large mixing bowl add shredded cabbage, carrots, chopped cucumber, and onions. Add cooked pasta.
- Prepare peanut sauce in a small bowl by whisking together peanut butter, water, rice vinegar, tamari, maple syrup, sesame oil, garlic and cayenne.
- Pour peanut sauce over pasta salad and mix gently to combine. Sprinkle with green onion, peanuts, and cilantro. Mix again.
Find more of Hannah’s recipes on @twospoons.ca.