Sesame Noodle Salad

• 3/4 pounds Whole Wheat Spaghetti
• 1 whole Red Pepper Julienned
• 1/2 heads Savoy Cabbage, Shredded
• 3 whole Scallions, Chopped
• 1/3 cups Cilantro, Chopped
• 1 whole Large Carrot, Peeled And Julienned
• 1/2 packages (3 Oz. Package) Ramen Noodles, Crushed
• 1/4 cups Raw Cashews, Toasted And Chopped
• _____
• FOR THE DRESSING:
• 2 cloves Garlic, Finely Minced
• 1 Tablespoon Grated Fresh Ginger
• 3 Tablespoons Soy Sauce
• 1/4 cups Brown Sugar, Packed
• 2 Tablespoons Sesame Oil
• 2 Tablespoons White Wine Vinegar
• 1/4 cups Canola Oil
• 3 pinches Salt And Pepper

1. 1. In a large bowl or container will a tight-fitting lid, combine garlic, ginger, soy sauce, brown sugar, sesame oil, vinegar, canola oil, and salt and pepper together. Mix until most of the sugar is dissolved. Set aside.
2. 2. Cook spaghetti until al dente. Drain and place back into the hot pot to evaporate any remaining water. Toss warm pasta with half of the dressing. Set aside.
3. 3. In a large bowl, combine all prepared vegetables with the pasta and remaining dressing.
4. 4. Store in the refrigerator until ready to serve. Can be eaten warm or cold. When ready to serve, top with cashews and crushed ramen noodles.

ube, red pepper, cabbage, scallions, cilantro, carrot, ramen noodles, ubc, dressing, garlic, fresh ginger, soy sauce, ubc, sesame oil, white wine vinegar, ubc, salt

Taken from tastykitchen.com/recipes/salads/sesame-noodle-salad/ (may not work)