Spicy Spaghetti Ginger Salad (Asian) |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I first had this at a YMCA walkaton in the year of 1998. Very simple and tasty. Ingredients:
1/4 cup unseasoned rice vinegar |
2 tablespoons tamari soy sauce |
2 teaspoons fresh minced gingerroot |
1 fresh minced garlic clove |
1/4 teaspoon white sugar |
1/2 cup canola oil |
2 teaspoons sesame oil |
1 -2 dash crushed red pepper flakes, flakes dried |
14 ounces thin spaghetti or 14 ounces vermicelli, cooked al dente and then cooled under cold water so it will not stick together |
4 cups shredded red cabbage |
1/2 fresh sliced green onion, sliced long and thin |
1 medium red bell pepper, sliced long and thin |
1 cooked chicken breast, shredded |
1/3 cup flat-leaf italian parsley, chopped fine |
salt and pepper |
1/2 cup dry roasted peanuts |
Directions:
1. Make dressing; Combine vinegar, soy, ginger, garlic, sugar and pepper flakes.
2. Whisk in both oils.
3. Chill in a measure until needed.
4. Place the cooked pasta, cabbage, onions, peppers, and chicken, and tosss lightly to combine in a large bowl.
5. Chill until serving time.
6. At serving time, add the dressing and the peanuts, toss.
7. Season with salt and pepper and toss once more.
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