Now that summer is in full swing, our herb garden is growing quicker than we can use it! This recipe was a great way to toss in handfuls of different herbs with leftover noodles and fresh veggies – a perfect easy summer meal. You can make this ahead of time as well, tossing your salad with the dressing 10 minutes before you dig in. Feel free to sub in any fresh vegetables you might have, it is really quite versatile.
2 cups cooked and cooled spaghetti or spaghettini
1 red pepper thinly sliced
2/3 cup cabbage thinly sliced
1 bunch green onions thinly sliced
1 cup fresh peas
1 cucumber sliced into matchsticks
handful spicy basil
1/2 cup cashews or peanuts, we used black pepper cashews
1/4 cup olive oil or vegetable oil
1 lime squeezed
1/3 cup peanut butter
a few tablespoons of Siracha depending on taste
1 clove garlic crushed
1 tablespoon fish sauce
Combine the noodles and vegetables and toss with dressing 10-15 minutes before serving.
For the meat, the longer you marinade the steak, the tastier it will be. I thinly sliced a striploin against the grain and marinaded it in teriyaki sauce for 2.5 hours. When it ready to cook, remove from fridge for a few minutes and toss on the bbq on high heat for 2 minutes/side. Let rest for 5 minutes. Once it is ready, toss the cashews into the salad, plate and place meat over the salad.
Tasty and Fresh!