Asian noodle salad recipe

Makes 8 servings

Ingredients

• 8 ounces whole wheat spaghetti, cooked, drained
• 1 cucumber, julienned*
• 1 red pepper, cut into thin strips
• 1 cup shredded red cabbage
• 2-3 handfuls fresh spinach
• 4 scallions, thinly sliced
• ½ cup pistachios, chopped

Dressing:

• ½ jalapeno pepper, seeded, minced
• 3 cloves garlic, minced
• 1 inch knob fresh ginger, peeled, minced
• 2 Tbsp. sesame oil
• 3 Tbsp. olive oil
• 4 Tbsp. soy sauce
• ½ lime, juiced or 2 Tbsp. lime juice
• 2 Tbsp. brown sugar

Preparation

Place pasta and vegetables in a large bowl. In a small bowl combine dressing ingredients, whisking to thoroughly combine. Pour over noodles and vegetables and using tongs, toss to coat. Chill. Sprinkle with chopped pistachios. Serve.

*Julienned means to cut into matchstick-like pieces.

Nutrition analysis per serving: 230 calories, 12g fat, 6g protein, 28g carbohydrate, 2g fiber, 600mg sodium