This dressing was so good and pretty rich as far as a dressing goes. The peanut butter really makes this dish! I can also imagine this with chicken or shrimp thrown in there. Another good one for the repertoire from Ina! I changed it slightly by reducing the amount of vegetable oil. I also increased the honey and sesame oil then threw in a little chili oil as well but that’s just to suit my selfish personal taste preferences.
8 oz sugar snap peas
1-cup broccoli florets
1 cup shredded carrots
½ lb angel hair pasta
3 tablespoons toasted sesame seeds
3 green onions, sliced white and green parts
For the dressing
½ cup vegetable oil
¼ rice wine vinegar
1/3-cup soy sauce
3 tablespoons toasted sesame oil
1-tablespoon chili oil
2 tablespoons honey
2 tablespoons pureed garlic paste
2 tablespoons pureed ginger paste
½ cup smooth peanut butter
Cook pasta according to instructions on package in boiling water with a few tablespoons of sesame and chili oil added. Drain and rinse under cold water. Set aside and refrigerate until ready to assemble salad
Blanch snap peas and broccoli in boiling water for 2 minutes. The will be very crisp. Chill until ready to use.
Whisk the oil, vinegar, soy sauce, 2 tablespoons sesame seeds, honey garlic, ginger and peanut butter together in a medium bowl.
Toss the pasta and vegetables together in a large bowl. Pour dressing over and toss using a large fork and spoon to distribute the dressing throughout the salad. Sprinkle with additional sesame seeds and garnish with green onions. Serve cold or at room temperature
Its All Delicious Notes: Ina’s original recipe calls for minced garlic and ginger but I didn’t feel like chomping down on bits of garlic and ginger so I used the puree/paste forms of each which can be found in the cold vegetable section of your grocery store. They are in little plastic tubes and SO handy to have.