Mango Peanut Noodle Salad

1 pound whole-grain or whole wheat spaghetti 

1 cup shredded carrots

1 English cucumber, julienned

1 large mango, peeled & julienned

6 green onions, white & green parts thinly sliced

1 cup fresh cilantro leaves, roughly chopped

1/2 cup fresh mint leaves, roughly chopped

1/2 cup roasted, lightly salted peanuts, roughly chopped

For the dressing:

1/2 cup peanut butter

3 Tbsp. sweet chili sauce

2 Tbsp. low-sodium tamari

1 Tbsp. toasted sesame oil

1 Tbsp. rice vinegar

1/2 tsp. ground ginger

1/2 tsp. garlic powder

1/2-1 cup reserved hot pasta water (from cooking spaghetti)

1. Start by cooking the spaghetti according to package directions. Before draining the pasta, reserve 1 cup of hot cooking water to use in the dressing. Drain pasta, rinse under cold water, and set aside. 
2. While the pasta is cooking, whisk the dressing ingredients together in a medium bowl. Slowly add the reserved pasta water, whisking to thin out the dressing to desired consistency. Set aside.
3. Prepare the vegetables, herbs, and peanuts and place in a large bowl.
4. Add the cooked, cooled pasta to the vegetables and pour the dressing over. Toss together until evenly coated in the peanut dressing. 
5. Serve immediately, or refrigerate until ready to serve. Serve prepared salad garnished with additional sweet chili sauce (optional) and/or topped with grilled tofu, shrimp, or chicken for additional protein. Refrigerate leftovers for up to 5 days.