Ingredients
The following ingredients have 4 Servings
- 3/4 lb whole wheat spaghetti
- 1 red pepper (julienned)
- 1/2 head savoy cabbage (shredded)
- 3 green onions (chopped)
- 1/3 cup cilantro (chopped)
- 1 large carrot (peeled and julienned)
- 1/4 cup cashews (toasted and chopped)
- 1/2 package ramen noodles (crushed)
- 2 cloves garlic (finely minced)
- 1 tablespoon ginger (finely minced)
- 3 tablespoons soy sauce
- 1/4 cup brown sugar
- 2 tablespoons sesame oil
- 2 tablespoons white wine vinegar (or plain white vinegar would work too)
- 1/4 cup canola oil (or any other light oil)
- salt
- pepper
Instruction
- Combine all ingredients for dressing first.
- Cook spaghetti until al dente- you want it to be chewy, not soft and mushy. Drain pasta and toss with half of the prepared dressing while it is still warm. Set aside.
- In a large bowl toss all vegetables together. Add in cooked spaghetti and mix. Pour in remaining dressing and toss to coat. At this point, it all should be luke warmish. It's really good like this, or you can refrigerate it until its cold.
- So, once you're ready to eat, top the salad with crushed ramen and cashews.
