No cook Stir-Fry ( cold asian pasta salad)
by Ellie Markovitch
- 2 cups cabbage, chopped
- 1 cup green beans, finely chopped
- 1 cup green bell peppers, chopped
- 2 cups carrots, shredded
- 1 bunch of green onions or young leeks, chopped
- 1 cup cucumber, shredded
- juice of a lime
- 8 ounces of cooked pasta according to package directions
Peanut Dipping Sauce, whisk and blend all ingredients bellow then toss with pasta and veggies.
- 1/4 cup peanut butter
- 1/4 cup soy sauce
- 3 TBSP warm water
- 2 TBSP vinegar (rice)
- 1 tsp honey
- 1 garlic clove, minced
