Let’s start this salad by boiling up a pot of pasta! I used a whole wheat spaghetti but go ahead and use what you have.
Drain it, mix a touch of olive oil in it, (so it won’t all stick together) and set it aside to cool down.
While the pasta is cooling let’s mix up our dressing!
Pour 1/3 cup of olive oil into a large bowl…
Next add 1/3 cup of soy sauce…
1 1/2 tablespoons of rice vinegar…
1 1/2 tablespoons of sesame seed oil…
A touch of chili pepper…
You could also use hot chili oil, or ground cayenne pepper!
1/4 cup of brown sugar…
And last but certainly not least 3 cloves of minced garlic!
Whisk this together and taste it! Do you want to make it spicier, sweeter, sesamier? Go for it!
Now go ahead and add you cooled noodles to your dressing.
But before you mix them together we’re going to add…
One sliced red bell pepper…
A couple handfuls of chopped purple cabbage…
1 8oz package of bean sprouts…
And a great big handful of fresh cilantro!
Would you like to add another veggie? Maybe some spinach or some sliced cucumbers?
Now it’s time to mix everything together!
Grab a bowl and some crunchy chow mein noodles because this beautiful vegetarian salad is ready to go!
Hey! Where did that thinly sliced, quickly seared, seasoned with a touch of salt and pepper steak come from?!
I tried, I really did.
- 1 package of pasta
- 1/3 cup olive oil
- 1/3 cup soy sauce
- 1 1/2 tablespoons rice vinegar
- 1 1/2 tablespoons sesame seed oil
- red chili pepper to taste
- 1/4 cup brown sugar
- 3 cloves minced garlic
- sliced red bell pepper
- chopped purple cabbage
- 8oz bean sprouts
- big handful fresh cilantro