1 1/4 c. water
2 tbsp. ketchup
2 1/2 tsp. brown sugar, packed
1 1/2 tsp. cilantro, chopped
1 tsp. cornstarch
3/4 tsp. seasoned salt
3/4 tsp. garlic powder with parsley
1/4 tsp. red pepper, crushed
2 1/2 tbsp. chunky peanut butter
1/4 c. green onions, sliced
8 oz. linguine, cooked and drained
1 c. 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.

HINT: For a heartier entree, add cooked shredded pork or chicken.