Asian Crunch Salad

By ccavaletti

Ingredients

• 3 oz uncooked whole wheat spaghetti (I used regular spaghetti)
• 1/3 c seasoned Nakano rice vinegar
• 2 Tbsp sugar
• 3 Tbsp low-sodium soy sauce
• 1 Tbsp olive oil
• 1 tsp minced garlic
• 1/2 c chopped green onions
• 1/2 c frozen baby peas
• 1/4 c red bell pepper strips
• 1/4 c chopped fresh cilantro
• 1 (12 oz) package broccoli slaw
• 1/4 c chopped unsalted, dry-roasted peanuts

Details

Servings 8

Preparation

Step 1

Break pasta into 3-inch pieces; cook according to package directions. Drain.

Combine vinegar and next 4 ingredients (through garlic) in a large bowl.

Add pasta, onions, and next 4 ingredients (through slaw) to vinegar mixture; toss gently to coat.

Cover and chill at least 2 hours. Top with peanuts.

Yields 8 servings (3/4 c each)