This is day three of creative salads and I’m feeling pretty good about this one: whole wheat macaroni with edamame, shredded carrots, cabbage, and sweet crunchy seaweed tossed in a peanut dressing. Peanut sauce is super easy to make. The main ingredients are: peanut butter, hot water (you can use the pasta cooking water), soy sauce, and fresh grated ginger. From there you can spice it up with: garlic, fresh squeezed lime juice, brown sugar, sesame oil, red pepper flakes, fish sauce, sriracha, cayenne pepper, etc. For this salad I actually used sunflower seed butter which works great (it still tastes like peanut sauce). Then I added a little hot water, soy sauce, meyer lemon juice, ginger, sesame oil and sweet chili sauce. Exact proportions don’t seem to matter: just taste as you go. Actually that’s not entirely true: go easy on the soy sauce. If you want the sauce to be more saucy, use more water. If you want it to be thick like a dip—yep, you guessed it, use less water. Peanut sauce pasta salads are great for picnics and potlucks, because you don’t have to worry about refrigeration and they taste great at room temperature. Plus, they can be veganlicious, like this one. Since this salad has some strong flavors, I kept the sides pretty mild: plain yogurt with blueberry jam, strawberries and whole wheat pretzel twists. And now, it’s spring break time for us. I’ll be back in a week with more creative salads.