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THAI PEANUT SALAD

Please rate this recipe using the stars above

Servings: 3 qts.

Ingredients:

  • 4 cups Heinz Chili Sauce
  • 1 cup Chunky style peanut butter
  • 1 cup CATTLEMEN'S® Carolina Tangy Gold Barbecue Sauce
  • 1/2 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 4 tsp. Fresh grated ginger
  • 1/4 cup Lime juice
  • 2 tsp. Fresh grated lime zest
  • 8 cups Cooked spaghetti, lighlty tossed with oil
  • 3 cups Finely shredded Napa cabbage
  • 3 cups Julienne red bell pepper
  • 1 cup Chopped unsalted roasted peanuts
  • 1 cup Chopped scallion

Directions:

  • 1. To make the peanut sauce for the salad combine chili sauce, peanut butter, Gold, Redhot, ginger, lime juice, and zest. Refrigerate until needed.  Bring to room temperature before serving.
  • 2.   Combine spaghetti, cabbage, pepper, peanuts, scallion and room temperature peanut sauce. Mix until spaghetti is completely coated with sauce, platter and garnish with additional chopped scallion.