1-Getting started with this cold peanut noodle salad: Combine all dressing ingredients 3 tablespoons natural-style peanut butter, 1 tablespoon brown sugar, 1 clove minced garlic, 1/2 teaspoon grated fresh ginger, juice of 1 medium lime, 2 teaspoons soy sauce, and 1/4 cup neutral-flavored oil in a bowl or blender and whisk or blend until smooth.

2-Next: bring a pot of water to a boil, break 8 ounces of whole wheat spaghetti in half, and cook until tender. Drain and rinse the pasta with cold water to cool it down quickly. For the vegetables, finely shred 4 cups of red cabbage, shred 2 carrots, chop 1/2 bunch of cilantro (about 1/2 cup), and slice 4 green onions (about 1/2 cup).

3-In a large bowl, mix the cooled pasta with the cabbage, carrots, cilantro, green onions, and 1/2 cup chopped peanuts, tossing everything evenly. Serve right away with the dressing, or keep them separate and store in the refrigerator for up to 4-5 days. Add the dressing just before serving to keep the pasta from getting soggy. The total time is about 30 minutes, with 20 minutes for preparation and 10 minutes for cooking, making it ideal for working professionals or students.