Ingredients:
1/4 cup unseasoned rice vinegar
2 tablespoons tamari soy sauce
2 teaspoons fresh minced gingerroot
1 fresh minced garlic cloves
1/4 teaspoon white sugar
1/2 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
1/2 fresh sliced green onions, sliced long and thin
1 medium red bell peppers, sliced long and thin
1 cooked chicken breasts, shredded
1/3 cup flat-leaf Italian parsley, chopped fine
salt and pepper
1/2 cup dry roasted peanuts
Directions:
Make dressing; Combine vinegar, soy, ginger, garlic, sugar and pepper flakes.
Whisk in both oils.
Chill in a measure until needed.
Place the cooked pasta, cabbage, onions, peppers, and chicken, and tosss lightly to combine in a large bowl.
Chill until serving time.
At serving time, add the dressing and the peanuts, toss.
Season with salt and pepper and toss once more.
Servings: 4-5
Time preparation: 30 min.
Time total: 30 min.