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Rainbow Salad with Spicy Peanut Dressing

Image for Rainbow Salad with Spicy Peanut Dressing


Yield: 6 servings

kikkoman products used:


1/2 pound spinach or plain fettuccine
1 teaspoon Oriental sesame oil
2 cups grated carrots
1 cucumber, peeled, seeded and cut into thin, short strips
4 ounces (about 1-1/2 cups) bean sprouts
1 red or yellow bell pepper, cut into thin, short strips

Spicy Peanut Dressing:
1/2 cup smooth peanut butter
3 tablespoons sugar
2 tablespoons minced fresh ginger root
1-1/2 teaspoons minced garlic
1 teaspoons crushed red pepper
1/4 cup Kikkoman Soy Sauce
3 tablespoons balsamic or Chinese black vinegar
3 tablespoons Kikkoman Sesame Oil


  1. Cook fettuccine according to package directions; drain. Rinse and drain noodles well; toss with sesame oil.
  2. Place noodles in center of large platter. Arrange vegetables around noodles.
  3. To prepare dressing, combine first 5 ingredients in medium bowl. Gradually blend in remaining ingredients into peanut butter mixture. Stir in 3 to 4 Tbsp. water until dressing has a consistency of heavy cream.
  4. Serve salad with dressing.

    NOTE: If desired, tofu can be added to salad. Cut 1 lb. firm tofu into 1/2-inch thick matchsticks; drain on several layers of paper towels 30 minutes. Arrange tofu on platter with noodles and vegetables.

Adapted from “A Spoonful of Ginger” by Nina Simonds.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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