Asian Noodle Salad
Recipes Healthy Cooking Other ethnic food Pasta Quick and Easy Salad
Description
This dish is perfect for summertime picnics, BBQ's or any type of gathering. It's simple to prepare, fresh, delicious and healthy.
Ingredients
8 oz. thin spaghetti
8 oz. bag julienne/fine-cut carrots
6 oz. bag baby sweet peppers, seeded, sliced thinly into rings
4 oz. bag bean sprouts
3 English cucumbers, peeled and sliced
2 c. raw broccoli florets
3 scallions, sliced
up to 1 bunch fresh cilantro, chopped (optional)
1/2 head or more Napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks and shredded (or spinach)
2 c. peanuts, chopped
Dressing:
1/2 c. olive oil
1/3 c. low-sodium soy sauce
1/4 c. oyster sauce
1/4 c. rice wine vinegar
1/4 c. brown sugar
3 T. fresh ginger, chopped
2 T. sesame oil
2 - 3 cloves garlic, chopped
optional:
1/4 c. smooth peanut butter
1 T. hot chili garlic sauce
Directions
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Wash, drain, and chop or slice veggies as directed.
Salad:
Bring a pot of well salted water to a boil; cook spaghetti to al dente according to the package directions, about 6 minutes. Drain; rinse; cool.
In a large bowl, mix together the spaghetti, carrots, broccoli, peppers, bean sprouts, cucumbers, scallions, cilantro, both cabbages and kale; add peanuts; toss.
Dressing:
Whisk together the olive oil, soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.
Pour dressing over the salad; mix together. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and add it in.
Serve.