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Asian Summer Salad
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Description
A super-easy cold noodle salad. Makes a great side dish, or add leftover chicken or steak to make a filling meal. (Prep time includes fridge time!)
Ingredients
- FOR THE DRESSING:
- ⅓ cups Vegetable Or Canola Oil
- 4 Tablespoons Rice Vinegar
- 3 Tablespoons Soy Sauce
- 2 teaspoons Brown Sugar
- 1 Tablespoon Finely Chopped Ginger Root, Or 1 Heap Tsp Ginger Powder
- 2 cloves Garlic, Crushed
- ¼ teaspoons Cayenne Pepper
- _____
- FOR THE SALAD:
- 1 box (500g) Spaghettini Noodles
- 1 bag Broccoli Slaw
- 1 whole Red Pepper, Sliced Thinly
- _____
- FOR THE TOPPING:
- ⅓ cups Sliced Green Onion Tips
- ¼ cups Chopped Almonds, Peanuts Or Cashews (optional)
Preparation
Mix the dressing ingredients together, starting with the vegetable oil.
Break the spaghettini in 2-3 inch pieces. Cook according to package, until al dente (you don’t want it overcooked). Transfer to a large bowl and add half the dressing. Put noodle mixture in the fridge to cool.
2 hours before serving, mix the veggies with the cold noodles and add the remainder of the dressing.
Garnish with chopped nuts and green onion right before serving.
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