INGREDIENTS
8 oz
regular spaghetti, broken in half, cooked in plenty of salted water to al dente and rinsed well with cold water
1 cup
shredded red cabbage
1 cup
shredded carrots
1
bunch (about 6-8) green onions, thinly sliced
1/2 cup
roasted peanuts
2 tbsp
sesame seeds
1 handful
cilantro leaves, chopped
1 handful
basil leaves, thinly sliced
dressing
1/4 cup
rice vinegar
2 tbsp
vegetable oil
2
heaping Tbsp smooth peanut butter
1 clove
garlic, minced
1/2 tsp
cayenne pepper
salt