Marinate the protein in a bowl or bag and grill over medium heat until desired doneness. Cut into small pieces and set aside. I like the salad with the vegetables alone, however I made grilled sirloin steak for my husband.
Ginger Peanut Dressing
Juice of 1 lime
1/4 cup hot water
1/2 cup crunch peanut butter
1 T canola oil
3 T low sodium soy sauce
1/3 cup agave syrup
1 T grated ginger
2 small garlic cloves, chopped
1 small jalapeno pepper, chopped
Place all ingredients in food processor and process until smooth.
1 pound thin spaghetti noodles, multigrain or any type preferred, cooked according to package instructions, rinse and set aside
1/2 head purple cabbage, cut into thin shreds on a mandoline
1/2 head romaine lettuce, cut into shreds
1 red bell pepper, sliced thin into julienne slices
1 green bell pepper, sliced thin into julienne slices
1 English or Japanese cucumber, slice very thin on a mandoline and cut into julienne slices
5 scallions, thinly sliced
3 carrots, peeled and shredded
2 cups cilantro, soaked, rinsed, and chopped
2-3 jalapeno peppers, thinly sliced and chopped
2 cups bean sprouts (optional)
For each serving, take 1 cup cooked spaghetti and mix 1-2 T ginger peanut dressing into noodles. Don’t mix more than 4 cups of spaghetti with sauce at a time.
On a plate or in a large shallow bowl place a pile of shredded cabbage and lettuce. Place the noodles on top. Add slices of pepper, carrots, bean sprouts, scallions, cilantro and jalapeno peppers. Drizzle a little more dressing on top. Very filling and satisfying.