Spicy Noodle Salad with Pecan Ginger Dressing

Spicy Noodle Salad with Pecan-Ginger Dressing

Serves 6-8
Cook Time 10 minutes
Prep Time 30 Minutes

Spicy Pecan Dressing

1 1/2 cups toasted pecans
3 tablespoons soy sauce
1 1/2 tablespoons Sriracha, more to taste
1 tablespoon rice vinegar
3 tablespoons freshly squeezed lime juice
1 1/2 teaspoons finely grated fresh ginger
2 tablespoons warm water

Noodle Salad

1/2 pound thin spaghetti
1 teaspoon toasted sesame oil
2 cups thinly sliced purple cabbage
1 cup grated zucchini
1 cup grated carrot
1/2 cup thinly sliced green onions, white and green parts
1/2 cup chopped toasted pecans
2 tablespoons chopped basil
Lime wedges, for serving
Sriracha, for serving

Make the dressing: add pecans to the bowl of a food processor fitted with the metal blade. Blend to the smooth creamy texture of nut butter, about 2 minutes, stopping to scrape down the sides once or twice. Add soy sauce, Sriracha, rice vinegar, lime juice, and ginger and blend again until smooth. Transfer to a bowl and whisk in warm water.
Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain, then drizzle with toasted sesame oil and toss to coat (this will keep the pasta from clumping together as it cools).
Transfer cooled noodles to a large mixing bowl. Stir in cabbage, zucchini, carrot, and green onions. Add dressing and toss together until thoroughly mixed. Cover and refrigerate until ready to serve.
Before serving, top with chopped toasted pecans and basil leaves. Serve with lime wedges and more Sriracha to taste.