by Johanna Thompson


  • 3 tablespoons sesame seeds
  • 12 ounces linguine
  • 3 T coconut oil
  • 2 green onions, white and green parts sliced and separated
  • 1/2 head green cabbage, thinly sliced
  • 2 carrots, julienned or shaved
  • 1/3 red bell pepper, julienned
  • 1/4 cup roughly chopped skinless roasted peanuts, for garnish
  • 1/2 cup loosely-packed chopped fresh cilantro
  • Peanut Dressing (recipe below)



      1. Preheat the oven to 350 degrees F. 
      2. Place the sesame seeds in a pie tin and toast in the oven until light golden in color, 4 to 6 minutes, and set aside.
      3. Meanwhile, cook the pasta until al dente. Do not overcook. Drain, reserving some of the starchy pasta water, rinse and set aside.
      4. Place the pasta in a large mixing bowl and with the Peanut dressing (recipe below).
      5. Add sauteéd vegetables and top with the chopped peanuts, cilantro, toasted sesame seeds, and a pinch of THAI GINGER LEMONGRASS.
      6. Serve as a main or side dish, or top with Spicy Thai Steak.

    Peanut Dressing:

    • 1/4 cup creamy peanut butter (cashew, almond, or sunflower can be substituted)
    • 2 tablespoons soy sauce
    • 2 tablespoons rice vinegar
    • 1 tablespoon canola oil
    • 1 tablespoon grated fresh ginger
    • 1 tablespoon honey
    • 1 tablespoon Sriracha
    • 1 teaspoon sesame oil
    • Zest and juice of 1/2 lime
    1. Place the nut butter in a large measuring cup and microwave to soften, 15 seconds.
    2. Whisk in with the soy sauce, THAI GINGER LEMONGRASS Salt, vinegar, canola oil, ginger, honey, Sriracha, sesame oil and lime zest and juice in a small bowl. Thin with the starchy pasta water if needed, 1 tablespoon at a time. (Dressing should be thick, but pourable.)