Whole-Wheat Noodle Salad With Peanut Sauce

Originally published in the *Seattle Times*, this salad has a lovely balance of sweet (honey), tart (lime), and spicy (chili sauce), coupled with the crunch of brocoli slaw and peanuts. A perfect meal for a hot summer evening!

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 16  ounces  noodles (whole-wheat, I used penne)
• 1⁄4 cup  reduced-fat peanut butter
• 2  tablespoons honey
• 3  tablespoons light soy sauce
• 2  limes, juiced (about 4 tablespoons)
• 1  garlic clove, minced
• 1  teaspoon hot chili sauce (or hot pepper sauce)
• 1⁄4 cup hot water
• 2  tablespoons canola oil
• 1  cup spinach, packed and thinly sliced
• 1⁄2 cup carrot, grated
• 3  green onions, chopped (green and white parts)
• 2  cups broccoli, shredded (brocoli slaw)
• 1⁄3 cup cilantro, chopped
• 2  tablespoons  dry roasted peanuts, chopped

Directions

1. Prepare noodles according to package directions, omitting salt and cooking al dente. Drain and place in a large mixing bowl.
2. Combine peanut butter, honey, soy sauce, lime juice, garlic, chili sauce and hot water; stir to blend well. Add oil in a steady stream, whisking to combine.
3. Pour dressing over pasta and toss to blend. (If there is liquid in the bottom of the bowl, it will absorb into the pasta after all the additions.).
4. Add spinach, carrots, green onions, broccoli slaw and cilantro to noodles. Toss well. Sprinkle with dry roasted peanuts before serving. Serve warm or at room temperature.