Thai Pasta Salad

12 oz pasta,
1/2 head red cabbage, chopped
1 can garbanzo beans, drained
1 1/2 c. bean sprouts
1 1/2 c. julienne carrots
1 red onion, chopped
1 red pepper, chopped


1/4 c. La Choy crispy chow mein noodles
1/4 c. Cashews


Sauce:
3/4 c. peanut butter
1/4 c. soy sauce
juice from 1 a lime
3 or 4 cloves chopped garlic
2 Tbsp rice wine vinegar or white vinegar
12 leaves basil, chopped fine
3 Tbsp sesame seeds, toasted
cayenne pepper to taste
2 Tbsp honey or agave
1 can Thai Kitchen coconut milk solids, liquids drained off and reserved for another use

Cook pasta according to package direction. Drain and plunge unto ice water to stop cooking. Toss with vegetables and sauce. Refrigerate for two hours.

Top with cashews and chow mein noodles right before serving.


For the sauce: Whisk all together until smooth. Taste and add salt or adjust flavors as needed


Other Addition that might be tasty:
Pea Pods
Green Onions
Chopped Chicken
Pineapple
Spicy Peppers

Middle Eastern Lettuce Wraps

This was inspired in part by my last post and in part my going out to lunch with my friend this afternoon.

Green leaf lettuce
Red onion slices
alfalfa sprouts
tomatoes
cucumbers
Hummus (garbanzo bean dip)
Tzatziki sauce

Fill lettuce leaf with veggies, lots of hummus, and tzatziki sauce (if using, it's not vegan)

Also, I know that bean and alfafla sprouts are different but I am tagging it with that anyway for simplicity sake

Thai lettuce wraps

Green leaf lettuce
matchstick carrots
Thinly sliced carrot sticks
Bean sprouts
Peanut Sauce or Thai Bean Dip

Cut the bottom 2 inches off the lettuce and then cut in half horizontally. Top each lettuce section with carrots, bean sprouts, and celery. Drizzle with peanut sauce and roll up. Close with a toothpick or tie with a green onion strip.

Addition ideas to fill with (just keep in mind that anything that goes into it needs to be thin)

Cucumbers
Sliced Zucchini
Alfalfa Sprouts
Bell Peppers
Radishes
Apple
Crispy Lo Mein Noodles