Asian Spaghetti Salad

Ingredients:

Salad

• 240 g of thin spaghetti
• 240 g carrots, cut into strips (about 1.5 cups)
• 180 g sweet pepper, seeded and thinly sliced ​​(about 1 cup)
• 120 g bean sprouts (about 1 cup)
• 3 cucumbers, halved, seeded and cut into strips
• 3 green onions, chopped
• A bunch of cilantro, chopped
• Half a head of Chinese cabbage, shredded
• Half a head of red cabbage, shredded
• Half a bunch of kale, leaves removed from stems and chopped
• 2 cups chopped peanuts

Refueling

• 0.5 cups olive oil
• 1/3 cup low-sodium soy sauce
• 1/4 cup oyster sauce
• 1/4 tbsp. rice vinegar
• 1/4 cup brown sugar
• 3 tablespoons chopped ginger
• 2 tbsp. l. sesame oil
• 2 - 3 cloves garlic, chopped

Preparation:

1. Salad: Bring a pot of water to a boil. Cook the spaghetti until al dente according to package directions. Then drain, rinse, and let cool.
2. Combine spaghetti, carrots, peppers, bean sprouts, cucumber, onion, cilantro, Chinese cabbage, red cabbage, and kale. Add peanuts and stir.
3. Refueling: In a medium bowl, whisk together the olive oil, soy sauce, oyster sauce, rice vinegar, brown sugar, ginger, sesame oil, and garlic.
4. Drizzle the dressing over the salad and toss with tongs or your hands. If the salad seems a bit dry, add a little more dressing and drizzle it over the vegetables.
5. Transfer the salad to a large serving platter and serve.