Prep 12 mins
Cook 0 mins
low fat and no cook- what could be better for a quick meal?
- 1 lb spaghetti
- 3⁄4 cup reduced-fat creamy peanut butter
- 1⁄3 cup hot water
- 3 tablespoons soy sauce
- 3 tablespoons rice wine vinegar
- 1 tablespoon minced garlic
- 1 tablespoon ginger
- 2 teaspoons chili oil
- 1 (16 ounce) bag coleslaw mix
- stir sauce ingredients in large bowl.
- add cole slaw mix and cooked drained pasta.
- stir to mix.
Yumm!!! I love peanut sauces, I did add a little brown sugar and only had chili powder, would have liked it spicier but the kids were chowing down too, Thanks, great recipe
Wow! Amazing! I didnt have chili oil, and still the flavors were beyond amazing! Thanks so much!
This recipe is a great start and the sauce is easy to tweak to your tastes. I added about a tablespoon of brown sugar for some sweetness and also added about a teaspoon of chili paste plus loads of ginger for spice. I made it with butterfly pasta and broccoli slaw, which gave it a wonderful crispy crunch! This recipe is great for summertime and would be great for parties, picnics, potlucks, etc. Easy, delicious and different! Thank you.