Thai Noodle Salad

• Vegan

• Produce

  • 7 Baby sweet peppers
  • 1/2 head Cabbage, purple
  • 2 Carrots
  • 1/2 bunch Cilantro, fresh
  • 2 Cucumbers, thin
  • 2 cloves Garlic
  • 3 tbsp Ginger, fresh
  • 1/2 bunch Kale
  • 1/2 head Napa cabbage
  • 2 cups Peanuts
  • 3 Scallions

• Condiments

  • 1/3 cup Soy sauce

• Pasta & Grains

  • 8 oz Spaghetti, Thin

• Baking & Spices

  • 1/4 cup Brown sugar

• Oils & Vinegars

  • 1/3 cup Olive oil
  • 1/4 cup Rice wine vinegar
  • 2 tbsp Sesame oil

Found on thelocalvegan.com

Description

Ingredients

• 8 oz thin spaghetti
• 2 carrots, thinly sliced or shredded
• 7-8 baby sweet peppers, seeded and sliced thinly into rings
• 2 cucumbers, sliced thin
• 3 scallions, sliced
• 1/2 bunch of fresh cilantro, chopped
• 1/2 head of napa cabbage, sliced
• 1/2 head of purple cabbage, sliced
• 1/2 bunch of kale, leaves torn off the stalks and shredded
• 2 cups of peanuts, chopped
• 1/3 cup olive oil
• 1/3 cup soy sauce
• 1/4 cup rice wine vinegar
• 1/4 cup brown sugar
• 3 tbsp chopped fresh ginger
• 2 tbsp sesame oil
• 2-3 cloves garlic, chopped

Directions

• Bring a pot of water to a boil. Cook the spaghetti to al dente according to the package directions. Drain, rinse, and let cool.Mix together the cooked spaghetti, carrots, peppers, cucumbers, scallions, cilantro, napa cabbage, purple cabbage and kale. Add the peanuts and toss together.For the dressing: whisk together the olive oil, soy sauce, rice wine vinegar, brown sugar, ginger, sesame oil and garlic in a medium bowl.Pour the dressing over the salad and mix together with tongs or your hands. If the salad seems a little dry, just mix up a little more of the wet ingredients of the dressing and throw it in. Its a very organic process!