Asian Buckwheat Spaghetti Salad with Peanut Butter Dressing

Details

30 min

vegan

Wilhelm Studio

Ingredients

For 4 to 6 servings

250 g Rapunzel Buckwheat Spaghetti
2 carrots
½ Chinese cabbage
½ red cabbage
1 red pepper
3 scallions
1 bunch fresh cilantro

Peanut Butter Sauce

5 tbs Rapunzel peanut butter crunchy
1 lemon
or lime, pressed
4 tbs Tamari
or soy sauce
2 tbs Rapunzel white wine vinegar
3 tsp garlic, chopped
3 tsp ginger, grated
2 tsp Rapunzel coconut palm syrup
4-8 tbs filtered water
Salt, pepper and chili flakes to taste

Details

30 min

vegan

Wilhelm Studio

Asian Buckwheat Spaghetti Salad with Peanut Butter Dressing

Method

Cook the buckwheat spaghetti as indicated on the packaging, set aside and let cool off. Mix all the ingredients for the dressing in a small bowl together.

Cut the salad greens. Transfer the buckwheat spaghetti and all the veggies into a big bowl and mix together. Drizzle the peanut butter dressing over and mix again. Serve cold or lukewarm.

Ingredients

For 4 to 6 servings

250 g Rapunzel Buckwheat Spaghetti
2 carrots
½ Chinese cabbage
½ red cabbage
1 red pepper
3 scallions
1 bunch fresh cilantro

Peanut Butter Sauce

5 tbs Rapunzel peanut butter crunchy
1 lemon
or lime, pressed
4 tbs Tamari
or soy sauce
2 tbs Rapunzel white wine vinegar
3 tsp garlic, chopped
3 tsp ginger, grated
2 tsp Rapunzel coconut palm syrup
4-8 tbs filtered water
Salt, pepper and chili flakes to taste

Details

30 min

vegan

Wilhelm Studio

Rapunzel Products

Buckwheat Spaghetti

Peanut butter crunchy

White wine vinegar

Coconut blossom syrup