Cold Peanut Noodle Salad

As the temperatures soar in the high 90s, why not serve your family a cool, refreshing salad for dinner. This Asian-inspired salad can be made and on the table in less than 30 minutes.

8 oz. linguine pasta

Dressing:
2/3 cup bottled Thai-style peanut sauce
2 tablespoons cider vinegar
2 tablespoons water
1 teaspoon minced garlic
1 lb. Chinese cabbage, shredded (8 cups)
1/2 English seedless cucumber, quartered lenghtwise and thinly sliced crosswise
2 medium carrots, shredded (1 1/2 cups)
1/3 cup sliced scallions
1/3 cup chopped cilantro
1/4 cup chopped salted dry-roasted peanuts

Bring a large pot of salted water to a boil. Add pasta and cook as directed on package. Drain in a colander and cool under cold running water.

Mix dressing ingredients in a large serving bowl. Add cabbage, cucumber, carrots, scallions and cilantro, toss to mix. Add cooled pasta and toss to mix and coat. Sprinkle with peanuts before serving.