Gluten-Free, Vegan, Serves 10
- 8 oz gluten-free spaghetti cooked al dente
- 1 cup red cabbage shredded
- 1/2 cup roasted peanuts
- 1 cup shredded carrots
- 8 green onions thinly sliced
- 1 bunch cilantro chopped
- 2 Tbsp sesame seeds
- 1 bunch basil chopped
Dressing:
- 2 Tbsp sesame oil
- 1/4 cup rice vinegar
- 2 Tbsp tahini
- 1 clove garlic minced
- 1/2 tsp cayenne pepper
- salt and pepper to taste
Directions:
Cook noodles according to directions on the packaging until al dente. Rinse noodles thoroughly in cold water and set them aside in the refrigerator for 30 minutes. Into a small container combine all ingredients for the dressing and blend together well. To prepare salad combine all ingredients into a large bowl and toss. This is one of those salads that tastes better with time and lets the dressing soak into everything.