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| This pasta salad is packed with fresh crisp vegetables, salty nuts and Asian seasonings. It's a flavorful side dish that's easy to prepare. |
POINTS® Value: 3
Servings: 8
Preparation Time: 25 min
Cooking Time: 10 min
Level of Difficulty: Easy
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| This pasta salad is packed with fresh crisp vegetables, salty nuts and Asian seasonings. It's a flavorful side dish that's easy to prepare. |
Ingredients
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8 oz uncooked whole-wheat spaghetti, or buckwheat soba noodles |
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1/4 cup(s) water |
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2 1/2 Tbsp low-sodium soy sauce |
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2 Tbsp canola oil |
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2 Tbsp rice wine vinegar |
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2 tsp dark sesame oil |
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1 1/2 tsp ginger root, freshly grated |
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1 tsp sugar |
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1/2 tsp minced garlic |
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1 cup(s) cucumber(s), English-variety, cut into 2-inch long thin sticks, divided |
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3/4 cup(s) radishes, thinly sliced and then each slice cut in half, divided |
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3/4 cup(s) carrot(s), thinly sliced diagonally and then each slice cut in half, divided |
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1/4 cup(s) scallion(s), sliced, divided |
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3 Tbsp peanuts, chopped, divided |
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1/4 tsp crushed red pepper flakes |
Instructions
- Bring a large pot of lightly salted water to a boil. Add spaghetti and cook until al dente, about 10 minutes. Drain spaghetti; rinse under cold running water and drain again.
- In a large serving bowl, whisk together water, soy sauce, canola oil, vinegar, sesame oil, ginger, sugar and garlic until blended.
- Add pasta, 3/4 cup of cucumber, 1/2 cup each of radishes and carrots, 3 tablespoons of scallions and 2 tablespoons of peanuts; toss to mix and coat.
- Sprinkle salad with remaining cucumber, radishes, carrots, scallions and peanuts; sprinkle with red pepper flakes and serve. Yields about 1 cup per serving.
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