Asian Noodle Salad

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Ingredients
  

  • 8 ounces thin spaghetti
  • 8 ounce bag julienne/fine-cut carrots about 1 1/2 cups
  • 6 ounce bag baby sweet peppers seeded and sliced thinly into rings (about 1 cup)
  • 4 ounce bag bean sprouts about 1 cup
  • 3 English cucumbers halved, seeds removed and sliced
  • 3 scallions sliced
  • 1 bunch fresh cilantro chopped
  • 1/2 head or more napa cabbage sliced
  • 1/2 head or more purple cabbage sliced
  • 1/2 bunch kale leaves torn off the stalks and shredded
  • 2 cups peanuts chopped

Dressing:

  • 1/2 cup olive oil
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup oyster sauce
  • 1/4 cup rice wine vinegar
  • 1/4 cup brown sugar
  • 3 tablespoons chopped fresh ginger
  • 2 tablespoons sesame oil
  • 2 to 3 cloves garlic chopped

Instructions
 

  • For the salad: 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, bean sprouts, 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, oyster 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. It's a very organic process.
  • Transfer to a large platter and serve.