Asian Summer Salad

• FOR THE DRESSING:
• 1/3 cups Vegetable Or Canola Oil
• 4 Tablespoons Rice Vinegar
• 3 Tablespoons Soy Sauce
• 2 teaspoons Brown Sugar
• 1 Tablespoon Finely Chopped Ginger Root, Or 1 Heap Tsp Ginger Powder
• 2 cloves Garlic, Crushed
• 1/4 teaspoons Cayenne Pepper
• _____
• FOR THE SALAD:
• 1 box (500g) Spaghettini Noodles
• 1 bag Broccoli Slaw
• 1 whole Red Pepper, Sliced Thinly
• _____
• FOR THE TOPPING:
• 1/3 cups Sliced Green Onion Tips
• 1/4 cups Chopped Almonds, Peanuts Or Cashews (optional)

1. Mix the dressing ingredients together, starting with the vegetable oil.
2. Break the spaghettini in 2-3 inch pieces. Cook according to package, until al dente (you don't want it overcooked). Transfer to a large bowl and add half the dressing. Put noodle mixture in the fridge to cool.
3. 2 hours before serving, mix the veggies with the cold noodles and add the remainder of the dressing.
4. Garnish with chopped nuts and green onion right before serving.

dressing, vegetable, rice vinegar, soy sauce, brown sugar, ginger root, garlic, ubc, salad, spaghettini noodles, broccoli, red pepper, ubc

Taken from tastykitchen.com/recipes/salads/asian-summer-salad/ (may not work)