Asian Pasta Salad
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Barefeet in the Kitchen · by Mary Younkin★ 5.0 (1)

Asian Pasta Salad

NUTRITION · PER SERVING—
CAL 13%·PRO 14%
CARBS 37G55% OF CAL
5G FIBER0G ADDED0G INTRINSIC23G OTHER9G TOTAL SUGAR
FAT 11G38% OF CAL
1G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A cold pasta salad with spaghetti, raw vegetables, and a ginger-sesame-soy vinaigrette. Refreshing and herbaceous, good as a side or light lunch.

sidesaladdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • Dressing Ingredients:
  • 1/4 cup fresh lime juice (about 2 large limes)
  • 1/3 cup low sodium soy sauce
  • 1/3 cup olive oil
  • 1/3 cup light brown sugar
  • 1/4 cup minced ginger (about a 4-inch section)
  • 3 tablespoons toasted sesame oil
  • 1 large jalapeno (minced, about 2 tablespoons)
  • 3 large cloves garlic (minced)
  • Salad Ingredients:
  • 10-16 ounces thin spaghetti-style noodles (cooked according to package directions (see Cook's Note))
  • 1 small head Napa cabbage (thinly sliced)
  • 6 ounces baby spinach (about 4 cups)
  • 1/2 small head of purple cabbage ( very thinly sliced)
  • 1 English cucumber (sliced lengthwise, then thinly sliced)
  • 1 red bell pepper (sliced into thin matchsticks)
  • 1 yellow bell pepper (sliced into thin matchsticks)
  • 1 bunch green onions (thinly sliced)
  • 1 bunch cilantro (stems removed, chopped small)
  • 2 cups snow pea pods (roughly chopped bite-size (optional))
  • 2 cups bean sprouts (or pea shoots (optional))
PREP
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SODIUM
290MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.