Thai SunButter Noodle Salad

12 ounces whole grain linguine

4 tablespoons sesame oil

8 green onions, chopped

5 garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1/4 cup honey

1/4 cup SunButter Creamy, stirred well

1/4 cup soy sauce

3 tablespoons unseasoned rice vinegar

1-1/2 tablespoons chili-garlic sauce

1 sweet red bell pepper, thinly sliced

1 cup shredded green cabbage

1 cup finely shredded carrots

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain.
2. Transfer pasta to large bowl; add 3 tablespoons sesame oil and toss to coat.
3. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 6 green onions, garlic, and ginger; sauté until onions soften, about 2 minutes. Add honey, SunButter, soy sauce, vinegar, and chili-garlic sauce; whisk to blend. Simmer sauce 1 minute. Cool to room temperature.
4. Pour sauce over pasta and toss to coat. Add bell pepper, cabbage, and carrots; mix well. Transfer to serving platter; sprinkle with remaining green onions.

SERVING SUGGESTION
Top with roasted sunflower seeds for extra crunch.