Details
30 min
vegan
Wilhelm Studio
Method
Cook the buckwheat spaghetti as indicated on the packaging, set aside and let cool off. Mix all the ingredients for the dressing in a small bowl together.
Cut the salad greens. Transfer the buckwheat spaghetti and all the veggies into a big bowl and mix together. Drizzle the peanut butter dressing over and mix again. Serve cold or lukewarm.
Ingredients
For 4 to 6 servings
- 250 g Rapunzel Buckwheat Spaghetti
- 2 carrots
- ½ Chinese cabbage
- ½ red cabbage
- 1 red pepper
- 3 scallions
- 1 bunch fresh cilantro
- 5 tbs Rapunzel peanut butter crunchy
- 1 lemon
or lime, pressed - 4 tbs Tamari
or soy sauce - 2 tbs Rapunzel white wine vinegar
- 3 tsp garlic, chopped
- 3 tsp ginger, grated
- 2 tsp Rapunzel coconut palm syrup
- 4-8 tbs filtered water
- Salt, pepper and chili flakes to taste