•   Peanut Dressing:
  • 1 lb. NUTTER BUTTER Crème Variegate
  • 5 oz. chili-garlic sauce
  • 4 fl oz soy sauce
  • 2 fl oz rice vinegar
  •   Assembly:
  • 6 lb. whole wheat spaghetti, cooked
  • 1-1/2 lb. napa cabbage, chiffonade
  • 12 oz. carrots, julienne
  • 12 oz. celery, julienne
  • 6 oz. red bell peppers, julienne
  • 3 oz. dry roasted peanuts, chopped
  • 1/2 oz. scallions, chopped
  • 1/2 oz. fresh cilantro, chopped


Nutritional facts are based on a single serving
Calories 180
Total fat 2.5g
Saturated fat 0g
Cholesterol 0mg
Sodium 1080mg
Carbohydrate 35g
Dietary fiber 7g
Sugars 3g
Protein 8g
Vitamin A 60%DV
Vitamin C 30%DV
Calcium 4%DV
Iron 15%DV


  1. For  Peanut Dressing: Whisk together all ingredients. Refrigerate until ready to use.
  2. For  each serving: Toss 1 cup spaghetti with 1/2 cup cabbage, 1/4 cup carrots, 1/4 cup celery, 1 Tbsp. peppers and 2 Tbsp. Peanut Dressing. Top with 1 tsp. each peanuts, scallions and cilantro.
  3. Make Ahead

    Peanut Dressing can be prepared and refrigerated up to 2 days before using as directed.


    To help reduce sodium, use lite soy sauce.

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