Ingredients

3 Tablespoons sesame seeds
12 ounce linguine

Peanut Dressing:
1/4 cup creamy peanut butter
3 Tablespoons soy sauce
2 Tablespoons rice vinegar
1 Tablespoon canola oil
1 Tablespoon grated fresh ginger
1 Tablespoon honey
1 Tablespoon Sriracha
1 teaspoon sesame oil
Zest and juice of 1/2 lime

Salad:
1/2 cup loosely-packed chopped fresh cilantro
4 green onions, sliced
1/2 head green cabbage, thinly sliced
1/2 red bell pepper, diced
1/4 cup roughly chopped roasted peanuts

Instructions

Preheat oven to 350 degrees

Place sesame seeds in a pie pan and toast in oven until light golden brown, 4 to 6 minutes and set aside. Cook pasta al dente. Drain, serving some of the starchy water. Rinse and set aside.

For the peanut dressing place the peanut butter in a large measuring cup and microwave to soften, 15 seconds. Whisk in with the soy sauce, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime juice and zest. Thin with pasta water if needed, 1 Tablespoon at a time.

Place pasta in a large mixing bowl and add the cilantro and vegetables. Top with the chopped peanuts and toasted sesame seeds and serve.

Salad