Ingredients

• 1 lime juiced

• ½ cup creamy peanut butter

• 1 teaspoon minced garlic

• 3 tablespoons soy sauce

• 3 tablespoons rice vinegar

• 2 teaspoons sesame oil

• 2 tablespoon honey

• ½ teaspoon dried ginger

• 2 spoonfuls chili powder

• 2 to 3 tablespoons warm water

• 1 cup carrots, cut into small matchstick pieces

• 1 red bell pepper, cut into small matchstick pieces

• 1 bunch scallions, cut into half inch pieces

• 3 cups shredded purple cabbage

• ½ pound fusilli pasta

• 2 tablespoons sesame seeds

• 1 cup edamame beans

Steps

1. Stir to combine ½ cup of creamy peanut butter, 1 teaspoon of minced garlic, 3 tablespoons of soy sauce, 3 tablespoons of rice vinegar, 2 teaspoons of sesame oil, 2 tablespoons of honey, a half teaspoon of dried ginger, 2 spoonfuls of chili powder, and the juice of 1 lime

2. Add 2 to 3 tablespoons of warm water to thin out the sauce as desired and stir until smooth 

3. Cook a half pound of fusilli pasta until al dente according to the packaging directions

4. Drain the pasta and allow it to cool for a few minutes

5. Add 2 tablespoons of sesame seeds to a pan and gently toast the seeds over medium low heat until just golden and aromatic

6. Transfer the cooked drained pasta to a large bowl and add the shredded carrot, cut up red bell pepper, 1 cup of edamame beans, half of the shredded cabbage, and some of the chopped scallions

7. Pour about half of the prepared peanut sauce over the top of the salad and sprinkle some of the toasted sesame seeds on top

8. Toss the salad to combine all the vegetables and distribute the sauce evenly

9. Add the rest of the shredded cabbage and peanut sauce to the salad and toss once more until all combined

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