Asian Noodle Salad

Another salad to tempt you with on this Happy Friday!!
(serves 6)

Ingredients:
8 oz. thin spaghetti
1 8 oz. bag julienne/fine-cut carrots, (about 1&1/2 cups)
1 6 oz. bag baby sweet peppers seeded and sliced thinly into rings
1 4 oz. bag bean sprouts (about 1 cup)
3 English or Persian* cucumbers, peeled and sliced
3 scallions, sliced
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 or spinach*, stems removed, and leaves torn off stalks and shredded
2 cups salted* peanuts, chopped

Dressing:
1/2 cup EVOO
1/3 cup Ponzu Citrus Sauce* or low sodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
3 T. chopped fresh ginger
2 T. toasted* sesame oil
2-3 cloves garlic, chopped

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 together the cooked spaghetti, carrots, peppers, bean sprouts, cucumbers, scallions, cilantro, both cabbages, and kale or spinach. 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 med. bowl. 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. Transfer to a large platter and serve.

"Radiate positive vibes."

Have FUN today!!!!

Love,

MM