Spicy Spaghetti Ginger Salad (Asian)

• 14 cup unseasoned rice vinegar
• 2 tablespoons tamari soy sauce
• 2 teaspoons fresh minced gingerroot
• 1 fresh minced garlic clove
• 14 teaspoon white sugar
• 12 cup canola oil
• 2 teaspoons sesame oil
• 1 -2 dash crushed red pepper flakes, flakes dried
• 14 ounces thin spaghetti or 14 ounces vermicelli, cooked al dente and then cooled under cold water so it will not stick together
• 4 cups shredded red cabbage
• 12 fresh sliced green onion, sliced long and thin
• 1 medium red bell pepper, sliced long and thin
• 1 cooked chicken breast, shredded
• 13 cup flat-leaf Italian parsley, chopped fine
• salt and pepper
• 12 cup dry roasted peanuts

1. Make dressing; Combine vinegar, soy, ginger, garlic, sugar and pepper flakes.
2. Whisk in both oils.
3. Chill in a measure until needed.
4. Place the cooked pasta, cabbage, onions, peppers, and chicken, and tosss lightly to combine in a large bowl.
5. Chill until serving time.
6. At serving time, add the dressing and the peanuts, toss.
7. Season with salt and pepper and toss once more.

rice vinegar, soy sauce, gingerroot, garlic, white sugar, canola oil, sesame oil, red pepper, thin, shredded red cabbage, green onion, red bell pepper, chicken, flatleaf italian parsley, salt, peanuts

Taken from www.food.com/recipe/spicy-spaghetti-ginger-salad-asian-75587 (may not work)