Salad: 8 oz Thin Spaghetti 1 1/2 Cups Julienne/Fine Cut Carrots 1 Cup Baby Sweet Peppers, and sliced thinly into rings 1 Cup Fresh Bean Sprouts 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 1/4 Cup Brown Sugar 3 Tbs Chopped Fresh Ginger 2 Tbs Sesame Oil 2-3 Cloves Garlic (Chopped)
Recipe Steps
1.
For the Salad: Bring a pot of water to a boil. Cook the Spaghetti to al dente according to the package directions. Drain and Let Cool
2.
Mix together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.
3.
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.
4.
Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. It's a very organic process.
