Asian Spaghetti Salad

Votes: 4

Time: 30 min.
Complexity: easily
Servings: 6

A vibrant, juicy, and delicious Asian spaghetti and vegetable salad that's ready in minutes. Boil thin spaghetti and toss it with julienned vegetables—it's easier to eat them this way with chopsticks, and long strips of vegetables look perfectly balanced and delicious with the noodles. Drizzle the salad with a flavorful Asian dressing made from soy and oyster sauce, rice vinegar, sesame and olive oil, sugar, and spicy garlic and ginger. This dressing will impart an incomparable sweet, sour, and savory Asian flavor, especially if the salad sits for a while, allowing the spaghetti to absorb the delicious juices.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Salad

240 g of thin spaghetti
240 g carrots, cut into strips (about 1.5 cups)
180 g sweet pepper, seeded and thinly sliced (about 1 cup)
120 g bean sprouts (about 1 cup)
3 cucumbers, halved, seeded and cut into strips
3 green onions, chopped
A bunch of cilantro, chopped
Half a head of Chinese cabbage, shredded
Half a head of red cabbage, shredded
Half a bunch of kale, leaves removed from stems and chopped
2 cups chopped peanuts

Refueling

0.5 cups olive oil
1/3 cup low-sodium soy sauce
1/4 cup oyster sauce
1/4 tbsp. rice vinegar
1/4 cup brown sugar
3 tablespoons chopped ginger
2 tbsp. l. sesame oil
2 - 3 cloves garlic, chopped

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Salad: Bring a pot of water to a boil. Cook the spaghetti until al dente according to package directions. Then drain, rinse, and let cool.
Combine spaghetti, carrots, peppers, bean sprouts, cucumber, onion, cilantro, Chinese cabbage, red cabbage, and kale. Add peanuts and stir.

Refueling: In a medium bowl, whisk together the olive oil, soy sauce, oyster sauce, rice vinegar, brown sugar, ginger, sesame oil, and garlic.
Drizzle the dressing over the salad and toss with tongs or your hands. If the salad seems a bit dry, add a little more dressing and drizzle it over the vegetables.
Transfer the salad to a large serving platter and serve.

Categories:

recipe / Salads / Vegetable salads / Salads with pasta and cereals / Asian cuisine / Ree Drummond

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