Noodle Ingredients:
1 lb linguine
2 TBSP sesame oil
2 TBSP olive oil
1 TBSP fresh lime juice
3 TBSP honey
3 TBSP low-sodium soy sauce
Salad Ingredients:
4 cups chopped spinach
1 cup shredded red cabbage
1 cup chopped red bell pepper
1/2 cup chopped carrot
1 cup chopped raw zucchini
1/4 cup sliced green onion
1 cup chickpeas
1/4 cup peanuts
2 TBSP peanut butter
1 TBSP rice vinegar
2 TBSP fresh lime juice, plus zest
1 TBSP tamari
1 tsp fresh ginger (or 1/2 tsp ground ginger)
Dash of Chili Garlic Sauce
Directions:
1. In a small bowl, whisk the sesame oil, olive oil, lime juice, honey, and soy sauce. Set aside.
2. In a large pot of boiling, salted water, cook the linguine according to package directions. Drain the noodles and place them in a large serving bowl. Toss the noddles with the oil mixture. Set aside.
3. In a large salad bowl add the chopped spinach, shredded red cabbage, chopped red bell pepper, chopped carrot, chopped raw zucchini, sliced green onion, chickpeas, and peanuts. Set aside.
4. In a separate small bowl whisk together the peanut butter, rice vinegar, fresh lime juice and zest, tamari, fresh ginger, and dash of chili garlic sauce. If it's too thick, add a splash or two of water. Pour dressing into a small pitcher for serving.
5. To serve. Place your noodles on your plate, top them with the salad, then top the salad with the dressing. Eat and enjoy!
