Picnic Peanut Noodle Salad

Here is a very healthy, easy-to-fix, noodle salad that is great for picnics. It can be made ahead of time {up to two days!} which I love! I never mix in the peanut sauce, but serve it on the side. Especially since there are quite a few people with peanut alleries. It also allows everybody to have it the way they like it! And if you happen to have leftovers, you wont end up with a heap of soggy noodles.

This makes a lot...a large Tupperware Thatsa Bowl...to be exact. So, wheather you are planning an evening picnic out,enjoying a dinner in your backyard or on your front porch, you will want to share! Another practical way to practice hospitality!

Picnic Menu:

Homemade Ginger ALE...so yummy and easy!

Picnic Peanut Noodle Salad

Molasses Cookies {recipe coming soon}



Peanut Noodle Salad
Adapted from the Pioneer Woman


SALAD INGREDIENTS:
1 lb. package American Beauty Thin Spaghetti Noodles, cooked, rinsed, and cooled

Add to noodles:

1/3 of a head of purple cabbage, sliced and chopped

1 red bell pepper, sliced and chopped

1 small bag bean sprouts

1 bunch green onions, thinly sliced

3 carrots, peeled and shredded

1 bunch cilantro…or less…soaked, rinsed, chopped, and toweled off
May be made the night before and stored in large Tupperware Thatsa Bowl
Serve condiments on the side: dressing, soy sauce, Sriracha


Peanut Dressing:

Juice of 1 lime

¼ cup hot water

½ cup crunchy peanut butter

3 tablespoons sesame oil

6 tablespoons soy sauce

1/3 cup Agave Syrup {Trader Joes or Costco}

3 tablespoons fresh ginger, sliced for measuring purposes

4 garlic cloves

1 jalapeno

Blend all ingredients together in blender until smooth. Pour into a canning jar or into a recycled glass container. This will keep up to one week in the fridge.


*This salad can easily be changed. If there is something you don't like, simply leave it out and add something you and your family LOVE. If it is convenient, you can serve the pasta from a bowl and have everybody add their own veggies. A salad/pasta bar! I am sure you all have lots of ideas!

*For those of you who really really REALLY need meat...serve with BBQ Chicken or with
Toasted Sesame Beef Kabobs or leftover steak...sliced into strips!

*If it is a bit cooler out, we make up hot rice and skip the noodles...serve veggies over rice and top with sauce. It is fun to serve them in individual Chinese take out boxes while enjoying the great outdoors. {This is our homemade version of the Native Bowl Food Cart...not exactly the same, but close.}



Happy Picnicking!

Do you have a favorite summer salad?


Recipe shared with: tidy mom, at the picket fence, on the menu monday, comfy in the kitchen