Ingredients

  • 1 lb. capellini pasta, cooked and drained
  • 1 carrot , julienne-cut, 2 inches long
  • 2 zuchinni, grated, large grater
  • 3 green onions, sliced thin, with tops
  • 1 red bell pepper, julienne-cut, optional
  • Dressing
  • 1 Tablespoon canola oil
  • 6 Tablespoons rice vinegar
  • 6 Tablespoons soy sauce
  • 4 teaspoons sugar
  • ¼ teaspoon crushed red pepper
  • 2 teaspoon gingerroot, peeled & finely chopped
  • 2 cloves garlic , minced
  • 1 cup cilantro, chopped
  • ¼ cup cashews or peanuts , chopped fine, for garnish
  • sprinkle sesame seeds , instead of nuts (optional)
Keywords
Asian, Salads, Main Dish
MacGourmet downloadAsian Summer Salad. To import, drag image to your MacGourmet recipe box.

Directions

For salad, break capellini into thirds. Cook according to package directions ; drain and rinse under cold running water, set aside.
Julienne carrots and zucchini (or grate) , chop bell pepper and slice green onions. Add vegetables to capellini.
Prepare dressing and pour over salad and toss.
Cover and refrigerate at least 1 hour to allow flavors to blend. Garnish with chopped peanuts or cashews if desired

Salad can be prepared up to 1 day in advice. You can add firm tofu cut into cubes if desired.

Source

Servings/Yield