INGREDIENTS
Salad:
- 8 ounces thin spaghetti
- 8-ounce bag julienne/fine-cut carrots (about 1 1/2 cups)
- 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
- 4-ounce bag bean sprouts (about 1 cup)
- 3 English cucumbers, halved, seeds removed and sliced
- 3 scallions, sliced
- Up to 1 bunch fresh cilantro, chopped
- 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
- 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
- 3 tablespoons chopped fresh ginger
- 2 tablespoons sesame oil
- 2 to 3 cloves garlic, chopped
All Recipes
Asian Noodle Salad
DIRECTIONS
For the salad:
- Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse and let cool.
- Mix the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage, and kale. Add the peanuts and toss together.
For the 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 the dressing over the salad and mix with tongs. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and add to salad.
- Transfer to a large platter and serve.
Total Preparation Time: 30 minutes