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Ingredients
  • subheading: Salad:
  • 8 ounces thin spaghetti
  • One 8-ounce bag julienne/fine-cut carrots (about 1 ½ cups)
  • One 6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)
  • One 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
  • ½ head or more napa cabbage, sliced
  • ½ head or more purple cabbage, sliced
  • ½ bunch kale, leaves torn off the stalks and shredded
  • 2 cups peanuts, chopped
  • subheading: Dressing:
  • ½ cup olive oil
  • ⅓ cup low-sodium soy sauce
  • ¼ cup oyster sauce
  • ¼ cup rice wine vinegar
  • ¼ cup brown sugar
  • 3 tablespoons chopped fresh ginger
  • 2 tablespoons sesame oil
  • 2 to 3 cloves garlic, chopped
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