natural gourmet
peanut love
For a quick, vegetarian source of protein and healthy fats, nothing beats the humble peanut—especially in our delicious Thai Noodle Salad
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handful of peanuts give you a quick-and-easy protein boost. Nutty for peanut butter? It’s a great source of monounsaturated fat, which can help lower cholesterol levels. Skip the low-fat varieties that remove much of this good fat, and opt instead for brands with just two ingredients: nuts and salt.
Thai Noodle Salad with Peanut Dressing Serves 2
This beautiful salad features a mix of bright, complex flavors. To make it gluten-free, try buckwheat (soba) noodles. ¼ 2 2 1 1 1 1 1 1
cup fresh lime juice Tbs. low-sodium soy sauce Tbs. peanut butter Tbs. water Tbs. honey Tbs. minced fresh ginger root tsp. minced garlic tsp. chili garlic sauce pkg. refrigerated yakisoba noodles (7.7 oz.)
2 cups thinly sliced romaine lettuce leaves 2 cups shredded cabbage 1 cup shredded sweet potato 1 cup bell pepper rings 1 cup bean sprouts ¼ cup chopped green onions Fresh basil, cilantro, and/ or mint leaves
1. To Make Dressing: In medium bowl, whisk together lime juice, soy sauce, peanut butter, water, honey, ginger root, garlic, and chili sauce, and set aside. 2. To Make Salad: Remove and discard seasoning packet from yakisoba noodles. Loosen noodles, and heat according to package directions.
Per serving: 380 cal; 16g prot; 9g total fat (2g sat fat); 68g carb; 0mg chol; 780mg sod; 9g fiber; 22g sugars
Did You Know?
March is National Peanut Month. Visit nationalpeanutboard.org for recipes and tips.
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PHOTOGRAPHY: PORNCHAI MITTONGTARE
3. Divide romaine, cabbage, sweet potato, bell pepper, and sprouts between two plates. Top each salad with half of the warmed noodles, and drizzle with dressing. Sprinkle with green onions and herbs.
March 2020
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1/24/20 5:09 PM