oriental pasta salad
This is good as a main dish or as a side. Hints: I run a knife through the shredded cabbage to cut the shreds into shorter lengths (about 3 " long). It makes it easier to eat If you use red cabbage, remember, the color tends to bleed out. Also, try using fresh mung bean sprout. If, you can't find them in the store, with little effort, you can grow your own.
prep time
cook time
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 package cut pasta (16 oz) ( i use barilla brand cut spaghetti)
- 1 cup slivered almonds, toasted
- 1/4 cup sesame seeds, toasted
- 1 small cabbage, finely shredded
- 8 - green onions, thin sliced
- 1 can water chestnuts
- 1 can bean sprouts
- DRESSING
- 1/3 cup vegtable oil
- 1/4 cup apple cider vinegar
- 1/3 cup sugar
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 1/8 teaspoon sesame oil (a little goes a long way)
How To Make oriental pasta salad
-
Step 1Cook pasta according to package dierction. Rinse with cold water and drain well.
-
Step 2Toast sesame seeds and slivered almonds. Set aside to cool.
-
Step 3Combine shredded cabbage, green onions, water chestnuts, bean sprouts, nuts and pasta in a large bowl.
-
Step 4Combine oil, sugar, vinegar, salt, pepper and sesame oil in a jar. Cover tightly and shake. Pour over pasta and cabbage mixture, toss well and serve. Start with 1/2 cup or so. Add more if needed. (To make ahead, wait to add dressing until ready to serve)
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Pasta
Category:
Pasta Salads
Category:
Salads
Culture:
Asian
Diet:
Vegetarian
Keyword:
#cabbage
Keyword:
#sesame
Keyword:
#bean sprouts
Ingredient:
Pasta
Method:
Stove Top
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