Asian Spaghetti Salad3 cups cooked Whole Wheat Spaghetti
1 cloves garlic, minced finely
1 Tbsp. fresh ginger, minced
3 Tbsps. Dark Soya Sauce
2 Tbsps. Sesame Oil & 2 Tbsps. Olive oil
1 shredded carrot
2 cup of thinly sliced Iceberg Lettuce 1/2 cup of Unsalted Nuts (Cashews, Almonds, or Peanuts)
Cook your pasta & drain. Lots of water is always the key. Make sure its el dente which in Italian means “to the tooth.” Basically, we’re going for NOT MUSH. Mushy pasta is for those who love Chef Boyardee (not me).
Toss the pasta with the oils, then the soya sauce. Hot pasta absorbs the flavors. Toss in all the ingredients (but the nuts & lettuce) together. Refridgerate. Add nuts & lettuce just before serving.
This salad is best on the same day as it is made. Otherwise, after more than a day in the fridge, you’ll have soft nuts and limp lettuce. And, limp is NEVER a good word 😉
As a lunch course, this salad serves three. To vamp it up, add a little cold cooked chicken, shrimp, or pork. As a spicy side dish, you can serve five.