6 Servings 10 min Cook
8 Oz Spaghetti
1 Cup strips or slices Carrots
1 Package (10 oz) Red Peppers
2 Cup Mung Beans
3 Cucumber (8-1/4") Cucumber
3 Medium (4-1/8" long) Scallions
1 Sprigs Fresh Cilantro
6 Cup, shredded Cabbage
6 Cup, shredded Red Cabbage
1 Cup, chopped Kale
2 Cup Peanuts
8 Tbsp Olive Oil
1/2 Cup Soy Sauce
1/2 Cup Oyster Sauce
1/2 Cup Rice Wine Vinegar
1/3 Cup packed Brown Sugar
3 Tbsp Ginger Root
2 Tbsp Sesame Oil
3 Cloves, minced Garlic
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.
Enjoy!
