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

Steps

1. Wash, drain, and chop or slice veggies as directed.
2. Salad:
3. 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.