This is a dish stolen from South Coast Deli. You won't find it on their menu though; they will whip up a batch for you by request if ordering for a large group. We always get this when getting lunch catered by South Coast Deli for work events. I've asked for the recipe, but their lips are sealed. After some experimentation, I'm confident I cracked the recipe- and it's an easy one at that!
This chilled garlicky and peanuty pasta salad is made up of only a handful of ingredients, but is more than just the sum of its parts. It's great as a side dish (bring to a BBQ or serve with sandwiches) or as a meal (I love it on a hot summer night).
Ingredients:
- 12 oz of raw spaghetti, cooked and then submerged into ice water
- 3 tablespoons veganaise
- 2 tablespoons vegetable oil
- 3 cloves garlic, smashed into a paste
- salt to taste
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 3/4 cup roasted peanuts
- Start by combining the veganaise, vegetable oil, and smashed garlic to create a sauce. Add salt to taste, but go easy as you can always add more to the finished dish.
- Drain the spaghetti and toss with the sauce. It should be a very light coating, but you can add more to your liking. Mix in the green onion, cilantro, and peanuts. Add more salt if necessary.
- Chill in refrigerator for at least 2 hours to allow flavors to develop.
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