8 ounces thin spaghetti
8 ounce bag julienne/finecut carrots
(about 1 1/2 cups)
6 ounce bag baby sweet peppers,
seeded and sliced thinly into rings (about
1 cup)
4 ounce bag bean sprouts (about 1
cup)
3 English cucumbers, halved, seeds
removed and sliced
3 scallions, sliced
Up to 1 bunch fresh cilantro, chopped
1/2 head or more napa cabbage, sliced
1/2 head or more purple cabbage, sliced
1/2 bunch kale, leaves torn off the stalks
and shredded
2 cups peanuts, chopped
Dressing:
1/2 cup olive oil
1/3 cup lowsodium soy sauce
1/4 cup oyster sauce
1/4 cup rice wine vinegar
1/4 cup brown sugar
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