Sesame Noodle Salad

• 3/4 lb whole wheat spaghetti
• 1 red pepper, julienned
• 1/2 head savoy cabbage, shredded
• 3 green onions, chopped
• 1/3 cup cilantro, chopped
• 1 large carrot, peeled and julienned
• 1/4 cup cashews, toasted and chopped
• 1/2 package ramen noodles, crushed
• for the dressing:
• 2 cloves garlic, finely minced
• 1 tablespoon ginger, finely minced
• 3 tablespoons soy sauce
• 1/4 cup brown sugar
• 2 tablespoons sesame oil
• 2 tablespoons white wine vinegar (or plain white vinegar would work too)
• 1/4 cup canola oil (or any other light oil)
• salt
• pepper

1. Combine all ingredients for dressing first. Cook spaghetti until al dente- you want it to be chewy, not soft and mushy. Drain pasta and toss with half of prepared dressing while its still warm. Set aside. In large bowl toss all vegetables together. Add in cooked spaghetti and mix. Pour in remaining dressing and toss to coat. At this point, it all should be luke warmish. Its really good like this, or you can refrigerate it until its cold. So, once you're ready to eat, top the salad with crushed ramen and cashews.

whole wheat spaghetti, red pepper, savoy cabbage, green onions, cilantro, carrot, cashews, ramen noodles, garlic, ginger, soy sauce, brown sugar, sesame oil, white wine vinegar, canola oil, salt, pepper

Taken from www.epicurious.com/recipes/member/views/sesame-noodle-salad-50085584 (may not work)