Get ready to impress everyone with your cooking skills with this amazing Thai Pasta Salad! It’s bursting with colors and flavors that will make your taste buds explode. Not only is it super easy to make, but it’s also a great way to use up your WIC-foods in a delicious and nutritious way. Don’t wait any longer, give it a try tonight and surprise your family with a mouthwatering meal!
THAI PASTA SALAD
1 box of whole wheat pasta
1 cup diced red cabbage
1 cup diced cucumber
½ cup shredded carrots
⅓ cup diced green onion
½ cup peanut butter
1 tbsp honey
1 tsp apple cider vinegar
1 tbsp soy sauce
½ cup water
Cook the noodles according to the package instructions, drain and set aside to cool. While the pasta is cooking and cooling, chop your veggies and make the sauce. Combine the sauce ingredients in a bowl and whisk together until smooth. Add all of the pasta, veggies, and sauce together in a large bowl and toss together. This recipe makes about 6 servings.
2 (12 – 14 ounce) bags frozen broccoli florets that have been thawed, or 8 cups steamed broccoli florets
2 cups shredded parmesan cheese (or mozzarella)
2 teaspoons salt, plus more for sprinkling on top
Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook for 25 minutes, until fork tender but still have some give in the middle. Drain water and let potatoes cool until they are comfortable to handle. Once potatoes are warm enough to handle, remove the skins.
Preheat the oven to 375 degrees Fahrenheit. Grate potatoes on the large side of a grater and place into a large bowl.
Place the broccoli into a food processor and blend until it’s in very small pieces, 30 seconds – one minute. You may need to do it in two batches. Place broccoli onto paper towels and squeeze all excess water out.
Add the broccoli to the grated potatoes along with the salt and mix everything together well.
Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.
Brush the top of each tater tot with a small amount of olive oil and sprinkle each one with salt. Bake tater tots until browned crispy, about 30 minutes, flipping halfway though.