Oriental Pasta Salad

★★★★★ 1 Review
Kattyw avatar
By Kathy W
from Englewood, OH

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.

serves 8
method Stove Top

Ingredients

  • 1 pkg
    cut pasta (16 oz) ( i use barilla brand cut spaghetti)
  • 1 c
    slivered almonds, toasted
  • 1/4 c
    sesame seeds, toasted
  • 1 sm
    cabbage, finely shredded
  • 8
    green onions, thin sliced
  • 1 can
    water chestnuts
  • 1 can
    bean sprouts
  • DRESSING
  • 1/3 c
    vegtable oil
  • 1/4 c
    apple cider vinegar
  • 1/3 c
    sugar
  • 1 tsp
    salt
  • 1 tsp
    fresh ground pepper
  • 1/8 tsp
    sesame oil (a little goes a long way)
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How To Make

  • 1
    Cook pasta according to package dierction. Rinse with cold water and drain well.
  • 2
    Toast sesame seeds and slivered almonds. Set aside to cool.
  • 3
    Combine shredded cabbage, green onions, water chestnuts, bean sprouts, nuts and pasta in a large bowl.
  • 4
    Combine 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)
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