Vegetable Noodle Salad

Serves: 2

Amos O'Hara

1 January 1970

Based on User reviews:

46

Spice

52

Sweetness

57

Sourness

41

mins

Prep time (avg)

4.8

Difficulty

Ingredients:

1 inch

Ginger (piece)

2 tbsps

Olive Oil

2 tbsps

Sesame Oil

1 tbsp

Peanut Butter

1 tsp

Honey

1 tsp

Dijon Mustard

1 tsp

Soy Sauce

1

Lime (juice of)

1

Salt

1

Ground Black Pepper (freshly)

4 cups

Spaghetti (cooked)

1

Carrot (julienned)

1

Red Bell Pepper (julienned)

1

Cilantro Leaves (handful fresh, chopped)

Directions:

1

For the dressing: Grate the ginger into a deep bowl (large enough to hold the salad ingredients)

2

Add the olive oil, sesame oil, peanut butter, honey, mustard, soy sauce and lime juice

3

Season the dressing with salt and pepper

4

Whisk together until emulsified, about 1 minute

5

For the salad: Add the spaghetti, carrots, peppers, scallions and cilantro to the bowl

6

Using tongs, toss until the noodles are coated with the dressing

7

Cover the bowl, and marinate for at least 30 minutes and up to overnight, so the noodles can absorb the flavors from the dressing