Thai Peanut Noodle Salad

  • 1 lb. spaghetti
  • 1 ½ cups peanut butter
  • ¼ cup sesame oil
  • ¼ cup honey
  • 1 tbsp. garam masala
  • 2 cloves fresh garlic; minced
  • 1 tbsp. fresh ginger; peeled and grated or minced
  • ¾ cup tamari soy sauce
  • 2 tsp. curry powder
  • ¼ tsp. cayenne pepper
  • ¼ tsp. turmeric
  • 1 small head cabbage; shredded
  • 1 small red onion; small dice
  • 2 tbsp. cider vinegar
  • 3 scallions; sliced on the bias
  • ¼ cup black sesame seeds

Cook pasta in salted boiling water until al dente, shock in ice water and set aside. In a large mixing bowl, combine all ingredients except the last five. Whisk until thoroughly incorporated and taste and adjust seasoning if needed. Separately, Combine the last five ingredients into a small salad, and set aside. Mix pasta with peanut butter sauce, and lightly toss with cabbage salad. Taste and adjust seasoning if needed.

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