Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | ;Water |
| 2 tablespoons | Ketchup |
| 2½ teaspoon | Brown Sugar; Packed |
| 1½ teaspoon | Cilantro; Chopped |
| 1 teaspoon | Cornstarch |
| ¾ teaspoon | Seasoned Salt |
| ¾ teaspoon | Garlic Powder W/Parsley |
| ¼ teaspoon | Red Pepper; Crushed |
| 2½ tablespoon | Chunky Peanut Butter |
| ¼ cup | Green Onions; Sliced |
| 8 ounces | Linguine; Cooked & Drained |
| 1 cup | Red Cabbage; Shredded |
In a medium saucepan, combine the water, ketchup, sugar, cilantro, cornstarch, and seasonings. Bring to a boil, reduce the heat and simmer, uncovered, for 5 minutes. Cool for 10 minutes and blend in the peanut butter and green onions. Toss the sauce with the hot linguine and red cabbage.
PRESENTATION:
Garnish with green onion curls. Serve with a marinated cucumber salad.
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