Asian Noodle Salad

foodtalkdaily.com

Cindy Patten Cardenas

subheading: NOODLE SALAD:

8 ounces thin spaghetti

8-ounce bag julienne/shredded carrots (about 1 ½ cups)

6-ounce bag baby sweet peppers, seeded and sliced thinly into rings (about 1 cup)

1 English cucumber, halved and sliced

3 scallions, sliced

½ of a bunch fresh cilantro, chopped

½ head (or more) purple / red cabbage, sliced

½ head (or more) Napa or green cabbage, sliced

½ bunch kale, leaves torn off the stalks and shredded

2 cups peanuts, roughly chopped, some reserved for garnishing on top of salad

Sesame seeds, optional

subheading: DRESSING INGREDIENTS:

½ cup olive oil

⅓ cup low-sodium soy sauce

¼ cup oyster sauce (don’t omit!)

¼ cup rice wine vinegar

¼ cup brown sugar

3 tablespoons chopped fresh ginger

2 tablespoons sesame oil (I used toasted sesame oil but either is fine)

2 to 3 cloves garlic, chopped

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