This salad can be made so many different ways. I usually make this when I have leftover vegetables I’m looking to use up.
Peanut salad
½ bag whole wheat spaghetti, cooked according to package directions
1/2 cabbage, shredded
2 carrots, shredded
1 yellow pepper, diced
2 celery, diced
2 green onions, diced
1/2c peanuts
Toss all together. Chill for 2 hours (or overnight) then serve.
Short cut: get a bag of coleslaw mix to replace the cabbage and carrot.
Alternatives:
You can use any vegetables you want, have some extra peas? Yes, add those in.
Problems with gluten? Use rice noodles.
Want protein? Throw in some shrimp, garbanzo beans, shredded pork, or even rotisserie chicken.
