Recipe courtesy of Delilah’s Farm
INGREDIENTS
2 cups bok choy, cut crosswise into 1/2-inch strips
1 cup carrot, coarsely grated
1/2 cup celery, cut crosswise into 1/4-inch pieces
1/4 cup rice wine or white wine vinegar
2 tablespoons soy sauce
2 tablespoons peanut butter
1 tablespoon honey
2 tablespoons vegetable oil
Pinch of red pepper flakes
4 cups cooked pasta (whole grain spaghetti or buckwheat noodles work well, but any pasta will do—freshly cooked or leftover)
1/4 cup scallion, thinly sliced (optional)
1/4 cup roasted peanuts (optional)
PREPARATION
- Rinse all veggies well.
- Place bok choy, carrot, and celery in a large mixing bowl.
- Place vinegar, soy sauce, peanut butter, honey, vegetable oil, and red pepper flakes in a blender or food processor and blend until well combined (or whisk together in a bowl until well mixed).
- Toss vegetables with the dressing.
- Add pasta and toss lightly.
- Place in serving bowl and sprinkle with peanuts and scallions if using.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
This was easy to prepare and delicious. We had two servings for dinner, than I used the remaining two for lunch the next day and three days later. Keeps very well in the fridg.