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Linguine Salad with Peanut Sauce

Contributed by: Phyllis Pellman Good of Fix-It and Enjoy-It Cookbook

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Gretchen H. Maust, Keezletown, VA

Prep Time: 15 minutes - Cooking Time: 15 minutes


  • 8-oz. box dry linguine
  • 1/2-1 cup chopped scallions
  • 1 diced cucumber
  • 1/4 cup peanut butter
  • ? cup cider or rice vinegar
  • 1/4 cup soy sauce
  • 1/4 cup warm water
  • 1/3 cup sesame oil
  • 2 cloves minced garlic
  • 1/2 tsp. 5-spice powder
  • hot sauce to taste
  • dark green lettuce leaves
  • toasted sesame seeds and tomato wedges for garnish


Cook linguine as directed on box, but undercook slightly. Drain. Rinse with cool water.

In a large bowl, combine linguini, scallions, and cucumber.

In a separate bowl, whisk together peanut butter, vinegar, soy sauce, water, oil, garlic, 5-spice powder, and hot sauce.

Arrange lettuce on platter. Spoon linguine mixture into the middle. Drizzle dressing over top. Garnish with sesame seeds and tomato wedges.


For a heartier dish, add cubed cooked chicken or turkey.

Serve hot, replacing the cucumbers with cooked zucchini.

Tip: I like to triple the peanut sauce and keep it in the refrigerator to use as a salad dressing or dipping sauce for grilled chicken.

Serving Size: Makes 6 Servings

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