Asian Noodle Salad
Ingredients
- 8- oz. thin spaghetti pasta
- 1 1/2 cups julienne carrots
- 1 cup baby sweet peppers seeded, sliced into thin rings
- 1 cup fresh bean sprouts
- 3 English cucumbers halved, seeded and sliced (optional or to taste)
- 3 scallions sliced
- Cilantro to taste, chopped
- 1/2 head Napa cabbage sliced thin
- 1/2 head purple cabbage sliced thin
- 1 cup kale or spinach shredded
- 2 cups peanuts chopped
- Dressing:
- 1/2 cup olive oil
- 1/3 cup low-sodium soy sauce
- 1/4 cup oyster sauce
- 1/4 cup rice wine vinegar
- 1/4 cup brown sugar
- 3 Tbs. chopped fresh ginger I used much less
- 2 Tbs. sesame oil
- 2-3 cloves garlic chopped
Instructions
- For the salad: Bring a pot of water to boil. Cook spaghetti to al dente, according to package directions. Drain, rinse and let cool. Combine vegetables in large bowl. Whisk together all salad dressing ingredients and add amount desired to vegetables
